Frikadellen — German Fried Meat Patties

Soak the bread roll in water for a few minutes, then squeeze it as dry as you can and shred it. Soften the chopped onion in a little oil for 3–4 minutes so it is not raw, then let it cool.

💡 Softening the onion first is a small step with a big payoff — raw onion stays crunchy and sharp in the middle of the patty.

In a bowl, mix the pork, shredded bread, cooled onion, egg, mustard, marjoram, paprika, salt and pepper. Work it with your hands until it is even and slightly sticky.

With wet hands, shape into 8 patties about 2 cm thick and flatten them slightly. They should be flat-bottomed ovals, not spheres.

Heat the oil in a wide pan over medium heat. Fry the patties for about 5 minutes a side, pressing them gently once, until deep golden-brown and cooked through with no pink in the middle.

💡 Medium heat, not high. They need long enough to cook through to the centre, and high heat burns the crust before that happens.

Serve hot with potato salad, mashed potato or bread and mustard. Cold leftovers, sliced into a crusty roll, are a beloved lunchbox and picnic staple.