Frikadellen

Ingredients

• 500 g (1 lb) ground beef, 80/20 (or half beef, half pork)
• 1 stale bread roll (about 60 g / 2 oz), soaked in 100 ml (⅓ cup) warm milk
• 1 medium onion, finely chopped
• 1 tbsp butter
• 1 egg
• 1 tbsp medium mustard
• 2 tbsp chopped fresh parsley
• 1 tsp dried marjoram
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sweet paprika
• 3 tbsp vegetable oil or lard, for frying
• Potato salad, German mustard and pickles, to serve

Steps

1. Cook the onion in the butter in a small pan over medium heat for 4 minutes until soft and translucent. Let it cool.
2. Squeeze the milk out of the roll and tear the bread into small pieces.
3. In a large bowl, combine the beef, bread, cooled onion, egg, mustard, parsley, marjoram, salt, pepper and paprika. Mix by hand for 1 minute until just combined; stop as soon as it holds together.
4. Wet your hands and divide into 8 portions. Shape each into a patty about 2 cm (¾ in) thick, slightly flattened.
5. Heat the oil in a large skillet over medium heat until it shimmers.
6. Pan-fry the patties in two batches, 5 to 6 minutes on the first side until deep golden brown with a crisp crust.
7. Turn and cook another 4 to 5 minutes, lowering the heat if they brown too fast, until the centre reads 71°C (160°F) and the juices run clear.
8. Drain on paper towels and rest 2 minutes. Serve hot or at room temperature.

Notes

• Make ahead: they are excellent cold, which makes them a picnic and lunchbox favourite.
• Bread: day-old Brötchen is traditional; any crustless white bread works.
• Serving: potato salad, red cabbage or a sandwich with mustard are all classic.
• Air fryer: preheat to 180°C (350°F). Cook the patties in a single layer for 12 to 14 minutes, flipping halfway, until 71°C (160°F) in the centre.