My mothers recipe. There are different variation, but one thing she used nutmeg and lemon juice, zest. In Bavaria it’s called Fleischpflanzerl, in Franconia Fleischkuechle, Fleischkraepfle or Frikadelle, and in the North Buletten or Bratklops.
Frikadelle or German Meat Patties
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Angie with AngiesWeb
Category: Main meal
Cuisine: German
Prep Time: 15 minutes
Cook Time: 15 minutes
For keeping them juicy and soft, but still firm, my mother added a tablespoon of sour cream
Ingredients
1 pound beef ground and/or pork ground mixed
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.
Notes
Refrigerate. Can be eaten cold.
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Mix ingredients in minced meat Form meat patties Frying Frikadellen German meat patties Like this: Like Loading...
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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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