Preparation
- Soak the bread roll in water for about 15 minutes, then squeeze it out firmly.
- Fry the onion in 1 tbsp oil until golden and let it cool a little. Crush the garlic and chop the parsley.
- Knead the minced meat, squeezed-out roll, onion, garlic, egg, mustard, parsley, salt, pepper, marjoram, thyme and nutmeg thoroughly into an even mixture.
- Shape the mixture into 8 flat patties.
- Heat the clarified butter in a large frying pan and fry the patties over medium heat for about 5 to 6 minutes on each side, until browned all over and cooked through inside.
- Drain briefly on kitchen paper and serve hot, for example with potatoes and carrots.
Drink with it
Pale lager · excellent match
Pilsner or helles, well chilled
The bitter freshness of the pilsner and the fine carbonation cut through the frying fat, and the malt carries the roasted flavours of the crust; Frikadelle with mustard and a pils is the pub classic.
Pils or Helles: What's the Difference?Wheat beer · good match
Hefeweizen
The clove and fruit notes of the wheat beer suit marjoram and nutmeg, and the carbonation refreshes after the fat.
Wheat Beer: Where Do Banana and Clove Come From?Red wine · good match
Spätburgunder (Pinot Noir), lightly chilled
Soft tannins and red fruit accompany the roasted flavours of the minced meat without overwhelming it.
Which wine pairs with food? A simple approach to choosingWhite wine · good match
Grauburgunder (Pinot Gris) or Weißburgunder (Pinot Blanc), dry
Creamy fruit and acidity loosen the fat and support the onion and herb notes.