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- 500g ground beef - 250g ground pork - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 large egg - 100g breadcrumbs - 1 tablespoon Dijon mustard - 2 tablespoons fresh parsley, chopped - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons vegetable oil (for frying) Each ingredient plays a key role. The ground beef and pork give the patties their rich flavor and juicy texture. The onion and garlic add savory notes, making each bite tasty. The egg acts as a binder, helping the patties hold their shape. Breadcrumbs absorb moisture and keep the patties light. Dijon mustard gives a slight tang, while smoked paprika adds depth. Fresh parsley not only enhances flavor but also adds color. Salt and black pepper are essential for balance. You can swap ground beef or pork for ground turkey or chicken for a leaner option. If you're avoiding eggs, try using ground flaxseed mixed with water as a binder. For gluten-free patties, use gluten-free breadcrumbs instead. Fresh herbs like thyme or basil can replace parsley for a different flavor. If you're cutting back on salt, reduce it to taste. {{ingredient_image_1}} Start with a large mixing bowl. Combine 500g ground beef and 250g ground pork. This mix gives great flavor and texture. Next, add 1 small onion, finely chopped, and 2 cloves garlic, minced. The onion adds sweetness, while the garlic gives depth. Don’t forget to toss in 2 tablespoons fresh parsley, chopped. Mix everything well. Now, crack 1 large egg into the bowl. This acts as a binder for your patties. Next, add 100g breadcrumbs for structure. Then, stir in 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. This blend enhances the taste. Use your hands to mix until it’s sticky but holds together. After mixing, it’s time to shape the patties. Take a portion of the mixture in your hand. Aim for about 100g for each patty. Roll it into a ball, then flatten it gently. Aim for about 1-inch thick. This thickness helps them cook evenly. You can make 6-8 patties in total, depending on the size you prefer. Ensure they are uniform for even cooking. Place them on a plate while you prepare to fry. Heat 2 tablespoons vegetable oil in a large frying pan over medium heat. The oil should shimmer but not smoke. Carefully place the patties in the pan. Don’t overcrowd; give them space to cook. Fry for about 4-5 minutes on each side. Look for a golden-brown crust. Once cooked, transfer the patties to a paper towel-lined plate. This helps absorb excess oil. Enjoy your frikadellen with sides like sauerkraut or mustard. They also taste great on crusty bread! To get the best flavor in your Frikadellen, use fresh ingredients. Fresh parsley and garlic add a nice touch. The right mix of beef and pork gives you a juicy patty. Aim for a 2:1 ratio of beef to pork. This balance keeps the patties moist. Adding Dijon mustard brings a slight tang that elevates flavor. Smoked paprika adds depth and warmth, making each bite delightful. One common mistake is overmixing the meat mixture. Mixing too much makes patties tough. You want a sticky texture, not a dense one. Another mistake is not letting the patties rest. Let them sit for about 10 minutes before cooking. This helps them hold their shape better in the pan. Lastly, avoid cooking at too high a heat. This can lead to burnt outsides and raw insides. Heat the vegetable oil over medium heat. This ensures even cooking. To test if the oil is hot enough, drop a small piece of the mixture in. If it sizzles, you’re ready to go! Fry the patties for about 4-5 minutes on each side. You want them golden brown and cooked through. Use a meat thermometer to check the inside. It should reach 75°C (165°F) for safe eating. Pro Tips Use Fresh Ingredients: Fresh herbs and spices enhance the flavor of your Frikadellen, making them more aromatic and delicious. Don’t Overmix: Mixing the meat too much can make the patties tough. Mix just until combined for tender results. Test the Heat: Before frying all the patties, test one in the pan to ensure the oil is at the right temperature for a perfect sear. Let Them Rest: Allow the patties to rest for a few minutes after cooking. This helps keep them juicy as they finish cooking internally. {{image_2}} In Germany, Frikadellen vary by region. In Berlin, they often mix in curry powder. This gives them a unique taste. In Bavaria, people like to add cheese. You may also find some regions using different meats. Some use lamb or turkey as alternatives. Each area has its spin, making Frikadellen a fun dish to explore. If you want to try something different, use alternative proteins. Ground chicken or turkey makes a lighter patty. For a plant-based option, use lentils or chickpeas. Mash them well and mix with the other ingredients. You can also use tofu for a soft texture. These swaps make Frikadellen friendly for everyone, even those who don’t eat meat. The beauty of Frikadellen lies in their versatility. You can add herbs like thyme or oregano for extra flavor. A pinch of chili flakes gives a nice kick. Try mixing in grated carrots or zucchini for added moisture and nutrition. Experiment with these ingredients to make your own version of Frikadellen. The options are endless, and the flavors are sure to impress. To keep your Frikadellen fresh, let them cool to room temperature. Place them in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. Store them in the fridge for up to three days. This way, they stay tasty and safe to eat. When you are ready to enjoy leftovers, reheat them in a frying pan. Use medium heat and add a bit of oil. This will help them regain their crispiness. You can also use an oven. Preheat it to 180°C (350°F) and heat for about 10-15 minutes. Check that they are hot all the way through. To freeze Frikadellen, first, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag or container. They can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. This method keeps them delicious and ready for quick meals. Frikadellen pair well with many sides. You can serve them with: - Sauerkraut - Mustard - Crusty bread - Potato salad - Green salad These options balance the rich, savory flavors of the patties. You can also add some pickles for a tangy touch. Yes, you can make Frikadellen ahead of time. Prepare the patties and store them in the fridge for up to two days. I recommend cooking them just before serving. If you want to freeze them, wrap each patty tightly in plastic wrap. They last in the freezer for about three months. Thaw them overnight in the fridge, then fry as usual. Frikadellen and meatballs are similar but not the same. Here are the key differences: - Frikadellen are flat and round, while meatballs are usually round. - Frikadellen often use a mix of beef and pork, while meatballs may use various meats. - Frikadellen are typically seasoned with mustard and smoked paprika, giving them a unique flavor. Both are delicious, but Frikadellen stand out with their crispy edges and savory taste. In this post, we explored German Frikadellen, including key ingredients and their roles. I shared step-by-step instructions along with helpful tips for perfecting your patties. We discussed flavor variations and how to store leftovers safely. Making Frikadellen can be fun and rewarding. With these insights, you can impress yourself and others at mealtime. Enjoy experimenting with flavors! Try different recipes and make them your own. Happy cooking!

Sizzling German Frikadellen Patties

Delicious and savory German-style meat patties made with a blend of ground beef and pork, seasoned with herbs and spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 500 g ground beef
  • 250 g ground pork
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 100 g breadcrumbs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)

Instructions
 

  • In a large mixing bowl, combine the ground beef and pork. Make sure the meats are well integrated.
  • Add the finely chopped onion, minced garlic, and fresh parsley to the bowl. Mix thoroughly.
  • Crack the egg into the mixture, then add the breadcrumbs, Dijon mustard, smoked paprika, salt, and black pepper.
  • Using your hands, mix everything together until well combined; the mixture should be sticky but hold together.
  • Shape the mixture into medium-sized patties, about 6-8 patties total, depending on your desired size.
  • Heat the vegetable oil in a large frying pan over medium heat.
  • Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
  • Once cooked, transfer the patties to a paper towel-lined plate to absorb excess oil.

Notes

Serve on a rustic wooden board with sauerkraut and mustard. Garnish with parsley.
Keyword beef, frikadellen, German cuisine, meat patties, pork