Frikadellen German Meat Patties
Frikadellen
Steve Lister
This is my version for a German cooked meat patty very similar to a "hamburger", often eaten cold with a nice stein of beer. Like most recipes everyone has their own version. Some will add a packet of spices, or add bread crumbs, or may have bacon lardons etc. There are many other versions. This recipe is based on the ones I've eaten when bought from a German supermarket. I like the idea of a plate full so people can grab one on a hot summers day with a cold drink, others may put a potato salad with them or even put them on a bun.
Makes about 12
Ingredients
500 gm. minced beef
500 gm. minced pork
2 white onions finely diced
3 tsp. onion granules
3 tsp. celery salt
2 tsp. dried mint
2 tsp. yellow mustard seeds
1 tsp. salt
1 tsp. freshly ground black pepper
A handful fresh parsley leaf
Olive oil for frying
A little plain flour for dusting
Instructions
Slowly fry the onions until a dark golden brown. Allow to cool
Place minced pork and beef in food processor.
Add the spices (mustard seed, onion granules, dried mint and celery salt) and season with salt and pepper, adjusting the amount to taste.
Pulse a few times to mix everything and to turn it into partly like paste (doesn't all need to be like a paste about half of it)
Take out into a mixing bowl and add the browned onions and fresh parsley. Mix using a fork.
Break out small portions of the mix, roll into a balls, squeezing it together well. Repeat until the mix is used up (should make about 12 decent sized patties).
Dust each ball with flour and press out into a flatter shape about 1.5 cm. thick.
Heat the oil in a frying pan to medium hot. Then gently fry the patties until nicely golden on both sides.
Drain excess oil off on a kitchen paper.
Either serve hot at once or allow to cool before putting in an air tight box in the fridge and serve at room temperature.
