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.

5 comments:

  1. almost kinda like a fried meatloaf?

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    Replies
    1. Yes...or a meatball mixture. The ground beef mixture like this is more tender. I like frying these from frozen...quick and they are browned without being overcooked.

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  2. I'm South African (my first language Afrikaans, is actually a dutch dialect with a hint of German) and we call it frikkadel. Never knew that it's a German thing too. Traditionally we eat it with mashed potatoes & sweet corn.

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    1. How very interesting. The area in Iowa where we live is mostly Dutch, quite a few still can speak the language as more immigrated after WW 2. Our father's grandmother immigrated from Holland.
      Thanks for visiting with us.

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  3. It's called frikadellen in my area of Wisconsin. YUM!!

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