Frikadellen is a typical recipe meat patty hailing from Germany. As we know, the Germans have a long standing love affair with meat. From sausages to rouladen, but perhaps few people know about the Frikadellen.
This delightful German dish was first introduced to me by my mother-in-law, who is German. Cooking up her many specialties in the kitchen was not an uncommon sight. Some of her traditional dishes I found to be quite delicious, but hard to reproduce. The dumpling or knoedel for example is a dish I have tried and failed multiple times. Rouladen is a special rolled meat dish which I also found a bit difficult to make. However, this dish I loved.
Perhaps it resembled home to me, with its close familiarity to hamburgers. But there’s a secret ingredient here, something our American hamburger has never seen. That secret is of course the milk-soaked bread. This little addition, coupled with the frying method, is somehow quite different than our American version of the hamburger.
Either way, give this one a try. Serve it up to family and friends and pass along a few hundred years worth of tradition.
- 1 kg ground beef
- 2-3 medium bread rolls hard, not soft
- 1 cup milk to soak bread
- 1-2 small onions finely chopped
- 1 medium egg
- pinch salt and pepper
- first step is to soak the bread rolls you let get hard and stale.This usually takes a good hour, or 30 min. at least. Just let them soak
- In the mean time, assemble your meat, onions, salt, pepper, and egg.
- now, add in the soft, soaked bread in pieces to the mixture
- mix well, either by hand, or with a wooden spoon
- form small to medium sized patties by hand.
- get your frying pan, and add frying oil, wait until evenly hot, and begin to cook.
- cooking on each side 3-4 min. or until nicely browned. When cooked, assemble on a warming tray and keep warm in oven.
- serve with traditional mashed potatoes, or dumplings. Sauce is optional, but not necessary