-
View
Frikadellen, Germany’s answer to the classic meat patty, is a dish that combines simplicity with bold, savoury flavours. These pan fried patties are deeply rooted in German culinary tradition, often served as a comforting main dish or a hearty snack.
Whether enjoyed hot from the skillet or cold on a sandwich, Frikadellen deliver a satisfying bite that’s both nostalgic and delicious. Their versatility has made them a staple in German homes and beer gardens for centuries.
What Is Frikadellen?
Frikadellen are traditional German meat patties, similar to meatballs but larger and flattened. They are made from ground meat, usually a mix of pork and beef, combined with breadcrumbs, onions, and eggs.
The mixture is seasoned with salt, pepper, and nutmeg, which gives the patties their distinctively warm and slightly spiced flavour. Shaped into oval patties, they are pan fried until golden brown and crispy on the outside, while remaining tender and juicy inside.
Frikadellen are versatile and can be served as part of a hearty meal or enjoyed cold as a snack in sandwiches. In Germany, they are a common sight at family dinners, picnics, and even beer gardens, where their rustic charm pairs beautifully with a cold pint.
Ingredients and Taste
The key to Frikadellen lies in the quality of the ingredients and the balance of flavours. Ground pork and beef are combined to create a base that’s both flavourful and moist.
Breadcrumbs are used to bind the mixture, soaking up the juices as the patties cook, while finely chopped onions add sweetness and texture. Egg acts as a binder, ensuring the patties hold their shape during frying.
The seasoning is what makes Frikadellen stand out. A touch of nutmeg adds warmth, while salt and pepper enhance the natural flavours of the meat. Some recipes include a hint of mustard or fresh parsley for an extra layer of complexity.
The frying process gives the patties a golden crust, locking in the juices and creating a satisfying crunch with every bite. The taste is rich and savoury, with a delicate balance of meatiness and spice that makes Frikadellen utterly irresistible.
A Taste of History
Frikadellen have a long history in German culinary tradition, with roots that stretch back to the 17th century. The dish likely originated as a practical way to make use of leftover meat, mixed with bread to stretch the ingredients further. Over time, Frikadellen evolved into a staple of German home cooking, prized for their simplicity, versatility, and heartiness.
Their popularity spread across Europe, with variations appearing in Danish, Dutch, and Swedish cuisines. However, Frikadellen remain distinctly German, often associated with gemütlichkeit, a concept of cosiness and comfort that defines much of the country’s culinary ethos.
Frikadellen (German Meat Patties) Recipe
Serves: 4 people
Ingredients:
For the Patties:
- 500g ground beef or a mix of beef and pork
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 50g breadcrumbs
- 2 tbsp milk
- 1 tsp mustard (preferably Dijon or German mustard)
- 1 tsp paprika
- 1 tsp dried marjoram
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp parsley, finely chopped
- 2 tbsp vegetable oil for frying
For Serving:
- Boiled potatoes or mashed potatoes
- Creamy mustard sauce or German potato salad
- Fresh parsley for garnish
Directions
To begin, prepare the breadcrumb mixture. In a small bowl, combine the breadcrumbs with milk and let them soak for 5 minutes until softened. This step ensures the patties remain moist and tender.
In a large mixing bowl, combine the ground meat, soaked breadcrumbs, chopped onion, minced garlic, and beaten egg. Use your hands to mix thoroughly, ensuring an even distribution of ingredients for consistent flavour and texture.
Season the mixture with mustard, paprika, marjoram, salt, and black pepper. Add the chopped parsley for a fresh herbal note. Knead the mixture for 2-3 minutes to create a cohesive, slightly sticky consistency that holds together when shaped.
Divide the meat mixture into 8 equal portions and shape each into a round patty about 2 cm thick. Press gently to ensure uniform thickness, which helps with even cooking. Place the patties on a plate and let them rest for 10 minutes.
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, add the patties in batches to avoid overcrowding. Fry for 4-5 minutes per side until golden brown and fully cooked through. Use a spatula to flip them gently to avoid breaking.
As the patties cook, prepare your chosen side dishes, such as boiling potatoes or warming a creamy mustard sauce. Keep the cooked patties warm by placing them on a plate covered with foil.
Check the doneness of the patties by cutting into one; it should be cooked through but still juicy. If needed, reduce the heat to medium-low and cook for an additional 2 minutes per side to ensure the centre is fully cooked.
Serve the Frikadellen hot alongside the boiled or mashed potatoes and creamy mustard sauce. Garnish with fresh parsley for a vibrant finish. For an authentic touch, pair with a side of German sauerkraut or a cold lager. Enjoy these savoury patties as part of a hearty, comforting meal.
Leave a Review