FRIKADELLEN (GERMAN MEAT PATTIES)
Call them Frikadellen, Buletten, Fleischpflanzerl, Fleischküchle or Klopse. Whatever they are called, German meat patties are the best. Enjoy!
Provided by Nif_H
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bread in water, then squeeze out the water.
- In a bowl, mix the meat, onion, eggs, bread, mustard, stock cube, parsley and pepper and knead until you get an even mixture.
- Form flat hamburgers no bigger than the palm of your hand.
- In a frying pan, fry the hamburgers in olive oil until cooked through.
AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)
German Frikadellen recipe anyone can handle. Frikadellen are very popular in German cuisine and are often prepared bite-sized and served with radishes, mustard and open-faced chives sandwiches (Schnittlauchbrot) in beer gardens across Bavaria.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 45m
Number Of Ingredients 19
Steps:
- In a bowl of water soak the bread roll/bun.
- In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
- While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
- Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
- Shape into large patties or smaller bite-sized meatballs.
- Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
- Serve with the radishes, mustard and Schnitlauchbrot.
- Butter the slices of bread.
- On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface.
- You now have small open-faced chives sandwiches. Carefully slice in half and serve.
- Clean the red radishes thoroughly and slice thin.
- Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.
Nutrition Facts : Calories 516 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 4 Servings, Sodium 1633 milligrams sodium, Sugar 11 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
GERMAN HAMBURGERS (FRIKADELLEN)
The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.
Provided by Amy
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
- Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
- Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g
FRIKADELLEN: GERMAN HAMBURGERS
These are the BEST Frikadellen or Buletten as they're also called are German style meat patties that are pan fried and often served on a bun. Frikadellen are American hamburger imposters, but they're not like the American hamburger at all.
Provided by dirndlkitchen
Time 45m
Number Of Ingredients 12
Steps:
- Soak the roll in water for about 10 minutes, then squeeze out all the water. Peel and fine dice the onion, sauté until translucent and lightly browned, then put into a bowl.
- Add ground meat, spices, chopped parsley, garlic, and egg to the bowl and knead until combined (best to use your hands, but you can also use a fork).
- Add the drained roll to the meat mixture and knead until combined.
- Shape your Frikadellen patties and lay them onto a floured surface, so they won't stick. Heat some oil in a pan or on a griddle over medium-high, then add in enough Frikadellen to cover the pan (see note about Test Frikadelle).
- Fry for a few minutes without turning until thoroughly browned, turn and repeat, then reduce heat to medium low and continue frying for 10 more minutes or until cooked through. Transfer Frikadellen to a plate lined with paper towel to rest for a few minutes before serving (see note about Leftovers).
Nutrition Facts : Calories 394 kcal, Carbohydrate 12 g, Protein 25 g, Fat 27 g, SaturatedFat 10 g, TransFat 2 g, Cholesterol 130 mg, Sodium 784 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
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