German Meat Patties
Everyone likes to eat German meat patties or Frikadellen! You can get them at most take-out, like a butcher
I still believe my mother’s “Fleischkräpfle” 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!
In Bavaria they are called Fleischpflanzerl, in Franconia Fleischküchle, Fleischkräpfle or Frikadelle, and in the North, Buletten or Bratklops
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.
Gravy is optional:
Einbrenne or Roux: After frying the Frikadellen or meat patties remove them from the pan and place them on a plate, remove fat and but leave about 2 tbsp.(fat or butter). Scrape the pan.
Set on medium heat, sift into the pan with the drippings 1 tbsp flour, stirring constantly, sweat through (3 to 5 min). Pour in 200 ml of liquid (clear broth, milk or water), stirring constantly with a whisk to avoid lumps. Bring to the boil once. Remove from heating element. Season gravy with salt and pepper and add a dollop of sour cream. I like to finish off my gravy with Worcestershire sauce and/or white wine at the end. Serve hot.
Note: For a dark gravy, whisk the butter and flour until on medium it turns dark. then add the water or broth (not milk). For this version I add 2 tbsp Red wine and/or Worcestershire sauce at the end.
Other method: 1 tbsp flour and 1 tbsp cornstarch in a cup, add 1/4 cup of water slowly while stirring with a fork. Add to warm broth in the pan while stirring and bring to a boil. Season.
Quick method: Light gravy: 1 can cream of mushroom, 3/4 cup of milk, 1/2 bouillon cube. Add to pan, boil, reduce heat and season to taste.