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.