My mothers recipe. There are different variation, but one thing she used nutmeg and lemon juice, zest. For keeping them soft, but still firm, she added a spoon of sour cream
In Bavaria it’s called Fleischpflanzerl, in Franconia Fleischkuechle, Fleischkraepfle or Frikadelle, and in the North Buletten or Bratklops.
2 small hard rolls (optional), soaked in milk and pulled apart in small pieces
1 tbsp. Olive or vegetable oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp Paprika
1 tsp Nutmeg
1 egg
Juice of a half Lemon (incl. zest)
1 tbsp Sour cream
Fresh parsley
Instructions
Mix all ingredients with clean hands or spatula
Heat pan with 1 tbsp. olive or vegetable oil. Start out hot, then turn heat to medium. Fry meat patties about 4 minutes until browned, turn and do the same until done. Lay on plate with paper towel and consume. Refrigerate. Can be eaten cold.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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