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Home Duitse Frikadellen

German Minced meat Quick Weeknight Classic Sauté pan

Frikadellen are the classic of German cuisine: flat minced meat patties with a crispy exterior and a juicy, seasoned center. You fry them quickly and easily in a good sauté pan, so they brown nicely without sticking. This recipe is no-nonsense, honest and surprisingly flavorful. Serve them with mustard, bread and pickles, and you have a meal that makes everyone happy.

x_ckl_recipe_markerGerman Frikadellen German Frikadellen are hearty, flavorful minced meat patties that you can fry in no time. Perfect for weeknights, but also great for sharing at the table. How to make German Frikadellen? Main course German 3 people (6 pieces) 15 min 2 min 27 min

Soak the slices of white bread (crusts removed) in water or milk for about 5 minutes. Then squeeze them out well.
Place the minced meat in a large mixing bowl and add the soaked bread, the egg, the finely chopped onion, mustard, marjoram, salt and pepper.
Mix everything well with your hands until you have a smooth, firm minced meat mixture.
Divide the mixture into 6 equal portions. With damp hands, shape oval, lightly flattened patties, each about 1.5 cm thick.
Heat a splash of sunflower oil in the sauté pan over medium heat. Let the pan get hot before you put the Frikadellen in.
Fry the Frikadellen for 4 to 5 minutes per side until golden brown and cooked through. Do not press them with the spatula, that keeps the juices inside.
Let the Frikadellen rest for 2 minutes on a plate after frying. Serve them warm with mustard, pickles, bread or potato salad.

German Minced meat Quick Weeknight Classic Sauté pan 500 g mixed minced meat (50/50 beef and pork) 2 slices stale white bread, crusts removed 100 ml milk or water (to soak the bread) 1 egg 1 small onion, finely chopped 1 tbsp sharp mustard 1 tsp dried marjoram 1 tsp salt Black pepper to taste Sunflower oil for frying Sauté pan Mixing bowl Cutting board Chef's knife Spatula Sauté Pan saute-pan Spatula spatula Chef's knife chefs-knives Mixing Bowl mixing-bowl SCANPAN Sauté Pan with Lid Classic Induction ø 24cm / 2 liters - suitable for all heat sources - standard non-stick coating SCANPAN Hapjespan Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources Beka Hapjespan De Buyer sauté pan - Sauteuse - Mineral B - ø 24 cm / 2.5 liter - without non-stick coating De Buyer ["sauté pan"] SCANPAN Sauté Pan with Lid CTX ø 28cm / 2.5 liters - suitable for all heat sources - standard non-stick coating SCANPAN Hapjespan German Steak foodies-duitse-biefstuk Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy

Recipe

German Frikadellen

German Frikadellen are hearty, flavorful minced meat patties that you can fry in no time. Perfect for weeknights, but also great for sharing at the table.

Course	Main course
Kitchen	German
Servings	3 people (6 pieces)

Preparation time

Preparation time	15 min
Stiffen up min.	2 min
Total	27 min

Equipment

Sauté pan
Mixing bowl
Cutting board
Chef's knife
Spatula

Ingredients

500 g mixed minced meat (50/50 beef and pork)
2 slices stale white bread, crusts removed
100 ml milk or water (to soak the bread)
1 egg
1 small onion, finely chopped
1 tbsp sharp mustard
1 tsp dried marjoram
1 tsp salt
Black pepper to taste
Sunflower oil for frying

How to make German Frikadellen?

Soak the slices of white bread (crusts removed) in water or milk for about 5 minutes. Then squeeze them out well.
Place the minced meat in a large mixing bowl and add the soaked bread, the egg, the finely chopped onion, mustard, marjoram, salt and pepper.
Mix everything well with your hands until you have a smooth, firm minced meat mixture.
Divide the mixture into 6 equal portions. With damp hands, shape oval, lightly flattened patties, each about 1.5 cm thick.
Heat a splash of sunflower oil in the sauté pan over medium heat. Let the pan get hot before you put the Frikadellen in.
Fry the Frikadellen for 4 to 5 minutes per side until golden brown and cooked through. Do not press them with the spatula, that keeps the juices inside.
Let the Frikadellen rest for 2 minutes on a plate after frying. Serve them warm with mustard, pickles, bread or potato salad.

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Frikadellen taste best when they're really well browned on the outside. Take the time for that and let the pan get properly hot before you put them in. A pan with a good non-stick coating makes this easier, because you can fry them gently without sticking. That's exactly why the right equipment makes the difference.

Serve the Frikadellen with a hearty potato salad, sauerkraut or simply a good piece of bread with mustard. They're also still delicious the next day, cold or briefly reheated. Make a larger batch right away, because they disappear quickly from the table.