For Frikadellen

  • 1 bread roll/bun, 1-2 days old
  • 1 onion (medium size), diced
  • 1 tbsp cooking oil (for softening diced onion)
  • 3 tbsp finely chopped fresh parsley
  • 10 oz ground pork
  • 10 oz ground beef
  • 1 tbsp German mustard
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp paprika
  • 2 tsp dried marjoram
  • 1 quart cooking oil for frying

For Schnitlauchbrot (optional)

  • 1/2 loaf German Farmer's bread or sourdough bread sliced for sandwiches
  • 1-2 bunch chives, chopped very fine
  • 2-3 tbsp soften butter

For Radish (optional)

  • 1 daikon radish
  • 1 bunch red radishes
  • 1 tsp chopped chives


For Frikadellen

  • during a bowl of water soak the bread roll/bun.
  • In concerning twenty minutes squeeze out all the water and crumble during a bowl.
  • While the bread is soaking heat the one tbsp vegetable oil during a pan over medium heat and saute the onions till they soften. put aside to cool down them down.
  • Add the sliced parsley to the fragmented roll, add the cooled softened onions, add the bottom meat, the egg, the mustard, salt and pepper, paprika and marjoram and blend well.
  • Frikadellen add the remainder of the ingredients to the blending bowl
  • Shape into massive patties or smaller bite-sized meatballs.
  • Heat the vegetable oil during a forged iron frypan or frypan over medium-high heat. Add the patties or meatballs and quickly flip them, then cut back the warmth to medium and fry till hard-baked, turning once. For larger patties enable 4-5 minutes per facet, for smaller meatballs concerning 2-3 minutes per facet, counting on their size.
  • Serve with the radishes, mustard and Schnitlauchbrot.

For Schnitlauchbrot (optional)

  • Butter the slices of bread.
  • On a plate unfold the finely sliced chives and press every buttered bread slice onto them, face down, in order that the chives stick with the buttered surface.
  • You currently have tiny open-faced chives sandwiches. fastidiously slice in [*fr1] and serve.

For Radish (optional)

  • Clean the red radishes completely and slice skinny.
  • Peel the Japanese radish and employing a spiralizer or a potato peeler produce skinny spirals or shavings. Flavor with a number of grains of ocean salt and sprinkle with chives.


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