By Nif on May 04, 2010
Photo by TeresaS
Photo by TeresaS
"Call them Frikadellen, Buletten, Fleischpflanzerl, Fleischküchle or Klopse. Whatever they are called, German meat patties are the best. Enjoy!"
Serving Size: 1 (166 g)
Servings Per Recipe: 4
"Yum and ~Tasty Dish~ approved! ("This is tasty meat, Mommy!") I used half lamb/half beef, plain yellow mustard (out of brown which I was planning to use). I skipped the stock cube and used fresh parsley from our CSA box. Served with root vegetable mash: celeriac, sweet potatoes, Yukons; and a simple spinach salad for our dinner on Wednesday. Patties were cooked in rice bran oil which has a higher smoke point than olive oil. Thanks for posting! Will make again!"
"Excellent. These beef patties are flavorful and moist. Thank you"
"These are very similar to the way I make mine (really MIL recipe)...there were a few new ingredients and a few missing...DH really enjoyed them although he noticed right away they were different...very easy to prepare...I served them with potato pancakes and green beans with bacon. Made a yummy dinner...Thanks for posting...Made for Fall PAC 2011"
"Nice big meaty patties that are so full of flavor. Made as written using a beef stock cube and husbands favorite Deli Style Mustard with Horseradish. Thanks so much for the post."
"Amazing burgers/patties. Made half a batch. My only changes were to use all the mustard and two stock cubes. Served with Recipe #389903, Recipe #424194 and Recipe #425526. What a great combination!"
"Wow! TASTY! Please be sure to chop your onion finely! The mustard was really strong while cooking but not overpowering in the final dish. i think this would also be good put into a meatloaf pan & cooked like that! We all loved this - a nice variation of a burger. Made for ZWT6/Zany Zesties! (Hi Nif!)"