Directions:
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.
A note on Panade;
In a nutshell, a panade (in French means bread paste) is something our German relatives used
and probably didn't know that when meat cooks the protiens in the fibers will get very tight and
release their moisture. The panade gelatinizes , absorbs this moisture from the meat and also
sort of lubricates the fibers so they don't toughen so much.
This way we can cook the Frikadeller to have a nice crisp crust and it will have a nice soft
interior, a perfect texture balance.
Using a Panade to tenderize and keep burgers moist
Here is the texture of the panade , I have sprinkled the caraway on there.
Saute the onions in a little butter or olive oil till transparent.
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.
Add all the ingredients and mix together. I make sure the minced onions are cooled.
Here I have made first a meatball, (Klopse) then pressed it down to make the Friadeller.
You can however use this mix for meatballs.
Then I fried the Frikadeller in olive oil and butter.
Drain on a paper towel, Here is the nice looking finished Frikadeller.
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.
Just dip the Frick's in the bread crumbs then fry.
Here's how the finished Frikadeller's look with the bread crumbs.
Here we cooked them with grilled onions and then finished with a bottle of beer
to make a nice onion sauce.
For a BBQ version of Frikadeller go here
Additional Recipe Ideas
Frikadellen using Stuffing Mix
I think this is a cool recipe idea to use a stuffing mix and onion soup mix
Oma's Buletten
This recipe is pretty basic, but is German
and suggests maybe adding ketchup or BBQ sauce
to the meat mix. |
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