German Frikadellen

Ingredients

• 500 gmixed minced meat (50/50 beef and pork)
• 2 slicesstale white bread, crusts removed
• 100 mlmilk or water (to soak the bread)
• 1egg
• 1 smallonion, finely chopped
• 1 tbspsharp mustard
• 1 tspdried marjoram
• 1 tspsalt
• to tasteblack pepper
• for fryingsunflower oil

Instructions

1. 1

   Soak the bread

   Remove the crusts, soak the bread in the milk or water for about 5 minutes, then squeeze it out well.

2. 2

   Combine the mixture

   Put the minced meat in a large mixing bowl. Add the soaked bread, egg, chopped onion, mustard, marjoram, salt and pepper.

3. 3

   Mix until firm

   Work the ingredients together with your hands until the mixture is smooth and holds together firmly.

4. 4

   Shape the patties

   Divide the mixture into 6 equal portions. With damp hands, shape each into an oval, lightly flattened patty about 1.5 cm thick.

5. 5

   Heat the oil

   Warm a splash of sunflower oil in a sauté pan over medium heat, allowing the pan to get hot before adding the patties.

6. 6

   Fry until cooked

   Fry the Frikadellen for 4 to 5 minutes per side, until golden brown and cooked through. Avoid pressing them with the spatula so their juices stay inside.

7. 7

   Rest and serve

   Transfer the patties to a plate and leave them to rest for 2 minutes. Serve warm with mustard, pickles, bread or potato salad.

What are Frikadellen?

Frikadellen are German minced-meat patties, typically shaped by hand and fried in a pan. They are closely related to the many seasoned meatball and patty traditions found across central and northern Europe.

This version combines beef and pork with soaked bread, egg, onion, mustard and marjoram. The bread helps keep the patties tender, while the seasoning gives the mixture a savoury, gently aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 31g protein, 13g carbs, 38g fat.

The minced beef and pork provide most of the protein and fat, while the bread contributes most of the carbohydrates. The egg and frying oil add further fat, and the salt and mustard contribute to the sodium. Pair a portion with vegetables or pickles and a moderate serving of potato salad or bread to round out the plate.

Why soak the bread?

Softened bread blends into the meat mixture and helps it stay cohesive as it cooks. Stale bread works well because it readily absorbs the soaking liquid.

Squeeze it out thoroughly before mixing it in. Excess liquid can make the mixture loose and harder to shape.

Build a balanced mixture

Meat blend: equal parts beef and pork bring a balance of flavour and richness. Mixing by hand helps distribute the other ingredients without needing extra binders.

Seasoning: mustard adds a sharp savoury note, while dried marjoram brings a gentle herbal aroma. Salt and black pepper season the mixture throughout.

Shape for even cooking

Damp hands make the mixture less likely to stick as you form the patties. Divide it into 6 equal portions, then flatten each oval to about 1.5 cm thick.

Keeping the patties a similar thickness helps them cook at the same rate. Avoid packing them too tightly as you shape them.

Fry gently

Let the pan warm over medium heat before adding the sunflower oil and patties. A properly heated pan helps the surfaces brown rather than leaving them pale.

Cook for 4 to 5 minutes on each side without pressing down. The patties are ready when golden brown and cooked through; exact timing can vary with the pan and the patties' shape.

Serve them warm

A 2-minute rest after frying gives the juices time to settle before serving. Mustard and pickles add sharpness alongside the rich, savoury patties.

For a fuller meal, serve with bread or potato salad. You can also put the accompaniments on the table and let everyone choose.

Recipe notes & tips

• Use damp hands when shaping to keep the mixture from sticking.
• Squeeze the soaked bread well so the patties are easy to form.
• Make all 6 patties about the same thickness for more even cooking.
• Give the pan time to heat over medium before adding the patties.
• Turn the patties carefully and avoid pressing them with the spatula.
• Rest the cooked Frikadellen for 2 minutes before serving.

Variations

• Use water: soak the bread in water instead of milk for a straightforward alternative.
• Adjust the mustard: use a milder mustard for a gentler flavour.
• Change the herbs: try another dried herb in place of marjoram for a different aroma.
• Add more pepper: season more generously with black pepper for a sharper finish.
• Serve with pickles: add extra pickles at the table for a tangy contrast.

Common mistakes to avoid

• Wet bread: squeezing it poorly can loosen the mixture; press out excess liquid before adding it.
• Uneven patties: pieces of different thicknesses cook at different speeds; shape all 6 to about 1.5 cm thick.
• Cold pan: patties may brown poorly; let the pan heat over medium before frying.
• High heat: the outside can brown before the centre cooks; keep the heat at medium.
• Pressing the patties: this releases their juices; leave them undisturbed as they fry.
• Skipping the rest: cutting in straight away can let juices escape; rest the patties for 2 minutes.

How to store

Refrigerate cooled Frikadellen in a covered container and use within 3 days. Reheat in a pan over gentle heat or in the microwave until hot throughout; avoid overheating, which can dry them out.

Frequently asked questions