Frikadellen or German Meat Patties

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These are German meat patties just like my mother made them. I remember it contained spices like salt, pepper, paprika, nutmeg and lemon zest/juice. Other ingredients are eggs, soaked rolls, onions parsley and sour cream.

In Bavaria they called Fleischpflanzerl, in Franconia Fleischküchle, Fleischkräpfle or Frikadelle, and in the North, Buletten or Bratklops. 

Everyone likes to eat German meat patties or Frikadellen! You can get them at most take-out, like a butcher. But I still believe my mother’s tasted the best! Pretty much everyone has a “family recipe” and this is exactly what I want to share with you today, because these German meat patties are an absolute dream!

  • Minced meat preparation
  • Frikadellen, German meat patties
  • Frikadellen, German meat patties
  • Frikadellen, German meat patties
  • German meat patties, Fleischkräpfle , Frikadellen, Buletten, Potato salad and creamed savoy cabbage
  • German meat patties, Frikadellen, vegetables

First you put all the ingredients (except for the oil) in a large bowl and knead the minced meat well. Long kneading makes the dough pliable and binds it, so that the meat patties do not fall apart. When the mixture is ready, you shape the meat patties like it is pictured. In the meantime, heat some vegetable oil or lard in a pan and then place the Frikadellen meat patties in it.

My mother made them on the stove in the kitchen, but you could also cook the meat patties on the charcoal grill. The temperature in the pan should not be too high, otherwise the meat patties will brown too quickly and will not be fully cooked inside. Medium heat is a better choice here. The meat patties are fried over moderate heat for about 7-8 minutes on each side.

After the first Frikadellen meat patties have been taken out of the pan, you should wipe the pan with a paper towel and remove residues, otherwise you burn the next load. Then you add fresh oil to the pan and fry the next meat patties.