11 July 2013
The joys of being an expat family, means that you have at least two sets of regional cuisines and family recipes to draw on, so I thought I’d share another of my German favourites with you.
Every country has their own version of minced meat dumplings or patties, from Swedish meatballs to American hamburgers. In Germany, it’s the Frikadelle – a pan fried flat dumpling, for which there are actually many regional variations both in preparation and in name. Frikadelle is the one I grew up with. We usually eat it with salted potatoes and a colourful side salad.
Ingredients (make 6-8)
- 400g minced beef
- 1 large egg
- 4 Tbsp (gluten free) bread crumbs
- 0.5 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic granules or 1 crushed garlic clove
- 1.5 tsp Dijon mustard
- Mush all the ingredients together in a mixing bowl. I just use my hands for this.
- Form the mixture into 6 to 8 flat patties.
- Heat a little bit of vegetable oil in a large frying pan, and fry the Frikadellen on each side until cooked through. You may need to turn them a couple of time to stop them sticking or burning.
- I usually sit the finished Frikadellen on a plate lined with kitchen paper before serving, to soak up the excess oil.
- Done. Enjoy!