Small Batch Cooking...Frikadeller, also called Bulleten, Bratklops, Fleischpfanzerl

Here’s a recipe my husband loves…I make all of the recipe; shape it into 6 patties and freeze them in 2 patty packages with double waxed paper between the patties.  Then, when I cook them, I cook them from frozen without thawing; about 3-4 minutes on each side.  They are nice and brown and not dry or overcooked on the inside.  That's a fast lunch!

Frikadeller are also Danish and I expect it depends on where you live in Germany as to the choice of names that you call this recipe.

The seasonings in this are traditionally German; if you don’t like them, leave them out; they are still good!  
The original recipe is from The Kitchen Project.com; a website that feature German recipes, I adapted it for a smaller amount.  Myrna and I were raised in a German-speaking community in Minnesota; my husband and I lived in Germany for 5 years; I look through this website and get their newsletters so I can make some traditional recipes I remember enjoying. 

The frikadeller in the frying pan are made with onions and beer; the ones on the plate were simply fried from frozen and served with wild rice and vegetables.  

                 

Frikadeller  

also called Bulleten, Bratklops, Fleischpfanzerl  

  1              slice  stale bread
  2-3          tablespoons milk

     1/2       pound  ground beef

     1/2       pound  ground pork -- or ground turkey

  1             egg

     1/2       onion minced

     1/2       tablespoon  mustard ( your choice)

  1              tablespoon  chopped parsley

     1/8       teaspoon  nutmeg

     1/2       teaspoon  caraway seeds or ground caraway

     1/8       cup  chopped parsley

                  Breading (optional)

     1/2       cup  bread crumbs fresh if possible

Directions:

First you want to soak the bread slices in milk for 30 minutes

then squeeze out excess milk and mush them up. to make your panade into a nice goo.

Add all the ingredients and mix together.  If desired, you can bread them with bread crumbs before frying.  Shape into 4 or 6 patties.

Fry the frikadeller in olive oil and butter, if cooking from frozen, cook 3-4 minutes per side in a covered frying pan.

If desired, cook them with grilled onions and finish with a bottle of beer to make onion sauce.