ingredients:

Panade:
Stale bread slices (2) or a large pretzel
1 cup milk

1 lb ground beef
1 lb ground pork
(You may also use ground turkey)

1 egg
1 onion minced
1 tablespoon mustard ( your choice)
2 tablespoons chopped parsley
1 cup shredded Ementaller cheese (optional)
1/4 teaspoon nutmeg
1 teaspoon caraway seeds or ground caraway
1/4 cup chopped parsley

Breading (optional)
1 cup bread crumbs fresh if possible

For Frying:

Olive oil
Butter (optional)

Directions:

1. First you want to soak the bread slices or in this case pretzels chunks in milk for 30 minutes
then squeeze out excess milk and mush them up. to make your panade into a nice goo.

2. Saute the onions in a little butter or olive oil till transparent.

3. Gather your ingredients, you don't have to have all of these but we are going to make the deluxe version of Frikadeller with all the bells and whistles.

4. Add all the ingredients and mix together. I make sure the minced onions are cooled.

5. Here I have made first a meatball, (Klopse) then pressed it down to make the Friadeller.
You can however use this mix for meatballs

6. Then I fried the Frikadeller in olive oil and butter.

7. Drain on a paper towel, Here is the nice looking finished Frikadeller.

8. Another way to add a crispy crust is to bread the Frikadeller with bread crumbs.
In this case I used a dried pretzel that I put in a food processor.

9. Just dip the Frick's in the bread crumbs then fry.

10. We cooked them with grilled onions and then finished with a bottle of beer
to make a nice onion sauce.