German Meat Cakes

"Thanks to Uncle Phaedrus, Finder of Lost Recipes at www.hungrybrowser.com/phaedrus, this recipe for the meat patties found in real German delis is here for your delight."
 
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photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

  • 12 lb ground beef
  • 12 lb ground veal
  • 12 lb ground pork (all ground together)
  • 3 slices white bread (softened in water and squeezed dry)
  • 1 egg
  • 12 cup finely chopped onion
  • 12 teaspoon salt
  • 12 teaspoon beef stock
  • 18 teaspoon pepper
  • 12 cup vegetable oil
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directions

  • In a large bowl, place ground meats*, softened white.
  • bread, beaten egg, chopped onion, salt, beef stock and pepper; mix thoroughly.
  • Shape mixture into flat cakes, 1/2-inch thick, using a level 1/3 cup measure and a spatula.
  • In an 11 to 12-inch skillet, heat vegetable oil.
  • Add meat cakes; brown quickly on both sides; lower heat and cook.
  • slowly for 15 to 20 minutes.
  • *Whilewe all don't have meat grinders on hand, you can alwalys"super chop" meats to tiny bits to get the ground effect if any of these meats are not available ground in your area.

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Reviews

  1. This is a good recipe for the meat cakes. In most of Germany we call them "Frikadellen", in Berlin they are called "Buletten" and in Bavaria" Fleischkuechle" hence the name meat cakes.The beef stock is new to me but will sure try next time I cook them. I add a good spicy mustard ( 1-2 teaspoon), that is the way my Mom and Oma made them. I am german too. Born and raised there.Lecker! ( tasty)You will also find them for sale in german pubs just like pickels here in the U.S. Arranged on a cakestand( not too tasty though cause they add less meat but more bread, cheaper that way)I guess the idea is to soake up the alkohol in once stomach :)
     
  2. These turned out much better than I thought. While I was making them I had a feeling they wouldn't have enough flavor, but I was certainly wrong. I'm glad I stuck with the recipe as is, I now have another use for ground meat(which is always in my freezer).
     
  3. These are really worth making Delicious !
     
  4. These patties are excellent. I make mine with just the ground beef. DH loves to take them to lunch the next day and eat them cold with ketshup. They are a little like meatloaf but really quick to fix.
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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