Frikadellen

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.

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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.

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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

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Directions

  • 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!

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