In Bavaria they called Fleischpflanzerl, in Franconia Fleischküchle, Fleischkräpfle or Frikadelle, and in the North, Buletten or Bratklops.
My mothers recipe of these German meat patties, as I remember, contained spices like salt and pepper, paprika, nutmeg and lemon zest/juice. Other ingredients are eggs, soaked rolls, onions parsley and sour cream.
For keeping them juicy and soft, but still firm, my mother added a tablespoon of sour cream Refrigerate. Can be eaten cold.
Frikadelle or German Meat Patties
Ingredients
Instructions
Notes
Nutrition information
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