I appreciate how easy and forgiving this recipe is. I can mix everything in one bowl, shape the patties quickly, and have a warm, satisfying meal on the table in minutes. The soaked bread keeps the Frikadellen incredibly soft, the seasoning is simple but flavorful, and frying them gives a golden exterior that I always look forward to.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 kaiser roll, soaked 1 large egg, lightly beaten Worcestershire sauce Ground mustard Smoked sweet paprika Salt Black pepper Bread crumbs Ground beef Finely chopped onion Vegetable oil Butter
Directions
I begin by soaking the kaiser roll in a bit of water, then squeezing out the excess moisture once it’s soft. In a large bowl, I whisk the egg and add the ground beef, onion, Worcestershire sauce, ground mustard, smoked paprika, salt, and pepper. I mix everything together, then crumble in the softened bread. If the mixture feels too wet, I add breadcrumbs a little at a time until it becomes easy to shape while staying tender. I form the mixture into flattened patties and, if I want a crispier crust, I coat them lightly in breadcrumbs. I heat vegetable oil and butter in a skillet over medium heat. I fry the patties on each side for several minutes until they’re golden brown and cooked through. Once done, I let them rest briefly on a plate before serving.
Servings and Timing
This recipe makes 6 servings. I spend about 10 minutes preparing the mixture and shaping the patties, and about 10–15 minutes frying them, for a total of approximately 20–25 minutes.
Variations
I add fresh parsley when I want a brighter flavor. For a spicier version, I use hot paprika or add a pinch of chili flakes. When I want a different texture, I swap the soaked roll for soft breadcrumbs.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in a skillet over low heat so they stay tender and regain a bit of crispness. I can also freeze cooked Frikadellen and thaw them in the fridge before reheating.
FAQs
Can I bake Frikadellen instead of frying them?
Yes, I bake them at 375°F until cooked through, though they won’t brown as deeply as when fried.
Why do I use a soaked roll?
The soaked bread keeps the patties soft and prevents them from becoming dense.
Can I prepare the mixture ahead?
Yes, I refrigerate the mixture for a few hours and shape it right before cooking.
Why is my mixture too wet?
I add more breadcrumbs gradually until it holds together.
How fine should I chop the onion?
I chop it very finely so it blends evenly into the patties.
Can I freeze the patties before cooking?
Yes, I freeze them shaped and thaw before frying.
What’s the best pan to use?
I prefer a heavy skillet that heats evenly for a consistent golden crust.
Can I make them spicier?
Yes, adding chili powder or hot paprika gives a nice kick.
What are traditional serving options?
I often serve them with mashed potatoes, red cabbage, potato salad, or simply on a bread roll with mustard.
Conclusion
I enjoy making Frikadellen because they offer simple, satisfying comfort that I can whip up with basic ingredients. They’re flavorful, versatile, and always reliable, making them a staple in my kitchen whenever I want a hearty homemade meal.
Classic German pan-fried meat patties made tender with soaked bread and simple seasonings. These juicy, flavorful Frikadellen are quick to prepare and pair well with potatoes, salads, or bread rolls.
Ingredients
1 kaiser roll, soaked in water and squeezed dry
1 large egg, lightly beaten
1 tbsp Worcestershire sauce
1 tsp ground mustard
1 tsp smoked sweet paprika
1 tsp salt
1/2 tsp black pepper
1/4–1/2 cup breadcrumbs, as needed
1 lb (450 g) ground beef
1 small onion, finely chopped
2 tbsp vegetable oil
1 tbsp butter
Instructions
Soak the kaiser roll in water until soft, then squeeze out the excess moisture.
In a large bowl, whisk the egg and add the ground beef, chopped onion, Worcestershire sauce, ground mustard, smoked paprika, salt, and pepper.
Crumble in the softened roll and mix until combined. If the mixture is too wet, add breadcrumbs gradually until it holds its shape while remaining tender.
Shape the mixture into flattened patties. For a crispier crust, lightly coat each patty in breadcrumbs.
Heat the vegetable oil and butter in a skillet over medium heat.
Fry the patties for 4–6 minutes per side, or until golden brown and cooked through.
Transfer the Frikadellen to a plate and let them rest briefly before serving.
Notes
Add fresh parsley for a brighter flavor.
Use hot paprika or chili flakes for a spicier version.
Swap the soaked roll for soft breadcrumbs if preferred.
