Frikadellen

Ingredients

For Frikadellen

• 1 bread roll/bun, 1-2 days old
• 1 onion (medium size), diced
• 1 tbsp cooking oil (for softening diced onion)
• 3 tbsp finely chopped fresh parsley
• 10 oz ground pork
• 10 oz ground beef
• 1 tbsp German mustard
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tbsp paprika
• 2 tsp dried marjoram
• 1 quart cooking oil for frying

For Schnitlauchbrot (optional)

• 1/2 loaf German Farmer's bread or sourdough bread sliced for sandwiches
• 1-2 bunch chives, chopped very fine
• 2-3 tbsp soften butter

For Radish (optional)

• 1 daikon radish
• 1 bunch red radishes
• 1 tsp chopped chives

Instructions

For Frikadellen

• during a bowl of water soak the bread roll/bun.

• In concerning twenty minutes squeeze out all the water and crumble during a bowl.

• While the bread is soaking heat the one tbsp vegetable oil during a pan over medium heat and saute the onions till they soften. put aside to cool down them down.

• Add the sliced parsley to the fragmented roll, add the cooled softened onions, add the bottom meat, the egg, the mustard, salt and pepper, paprika and marjoram and blend well.

• Frikadellen add the remainder of the ingredients to the blending bowl

• Shape into massive patties or smaller bite-sized meatballs.

• Heat the vegetable oil during a forged iron frypan or frypan over medium-high heat. Add the patties or meatballs and quickly flip them, then cut back the warmth to medium and fry till hard-baked, turning once. For larger patties enable 4-5 minutes per facet, for smaller meatballs concerning 2-3 minutes per facet, counting on their size.

• Serve with the radishes, mustard and Schnitlauchbrot.

For Schnitlauchbrot (optional)

• Butter the slices of bread.

• On a plate unfold the finely sliced chives and press every buttered bread slice onto them, face down, in order that the chives stick with the buttered surface.

• You currently have tiny open-faced chives sandwiches. fastidiously slice in [*fr1] and serve.

For Radish (optional)

• Clean the red radishes completely and slice skinny.

• Peel the Japanese radish and employing a spiralizer or a potato peeler produce skinny spirals or shavings. Flavor with a number of grains of ocean salt and sprinkle with chives.