Authentic German Frikadellen (Print Version)

# Ingredients:

→ For the Patties

01 - 1 lb ground beef and pork mix
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1 small onion, finely chopped
05 - 1 tbsp Dijon mustard
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika (optional)

→ For Cooking

10 - Vegetable oil, for frying

# Instructions:

01 - Heat a splash of oil in a small pan over medium heat. Toss in your finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes. You're not looking for brown edges here, just nicely softened onions. Set them aside to cool for a few minutes – you don't want them too hot when they hit the meat mixture.
02 - Grab a large bowl and add your ground meat mix. The combination of beef and pork gives these patties the perfect balance of flavor and juiciness. Add in the breadcrumbs and crack in the egg – these will help bind everything together so your Frikadellen don't fall apart during cooking.
03 - Now for the flavor boosters! Add your cooled sautéed onions, Dijon mustard (this gives a nice tangy kick), and the chopped fresh parsley. The parsley adds little flecks of green and a fresh taste that balances the richness of the meat. Season with salt, pepper, and paprika if you're using it.
04 - Get in there with clean hands and mix everything together thoroughly. Don't be afraid to really work the mixture – you want all the ingredients evenly distributed throughout the meat. Keep mixing until everything is well combined but try not to overwork it, which can make the patties tough.
05 - With slightly damp hands (this helps prevent sticking), portion out the meat mixture and form into patties about 3/4 inch thick. Traditional Frikadellen are typically round and slightly flattened, not as thin as American hamburgers. You should be able to make about 4-5 good-sized patties from this mixture.
06 - Heat enough vegetable oil to coat the bottom of a large frying pan over medium heat. When the oil is hot, carefully add your patties, making sure not to crowd the pan – cook in batches if necessary. Fry for 5-7 minutes on the first side until nicely browned, then flip and cook another 5-7 minutes on the other side. They should be golden brown on the outside and fully cooked inside.
07 - Transfer your cooked Frikadellen to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes, then serve warm. These are delicious with a dollop of mustard on the side, some German potato salad, or simply with a slice of crusty bread and pickles for an authentic experience.

# Notes:

01 - Frikadellen are traditional German meat patties that are similar to hamburgers but typically eaten without a bun, often as part of a meal with sides or cold as a snack.
02 - For an extra layer of flavor, try adding a clove of minced garlic to the meat mixture or a splash of Worcestershire sauce.
03 - Leftover Frikadellen taste great cold the next day and make excellent sandwich fillings when sliced.

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