German Frikadellen with Mustard and Rolls

Soak the bread roll in 60 ml water or milk for 5 minutes, then squeeze out excess liquid until barely damp. Finely dice the onion and chop the parsley.

In a large bowl, combine the ground meat, squeezed bread, egg, onion, mustard, parsley, salt, and pepper. Mix with your hands for 1-2 minutes until evenly combined and slightly sticky.

If the mixture feels too wet to shape, add 1 tablespoon breadcrumbs at a time until it holds together. Divide into 2 portions and form each into a flat patty about 10 cm wide and 2 cm thick.

Heat the oil in a large frying pan over medium heat until it shimmers. Add the patties—they should sizzle immediately.

Fry for 6-8 minutes per side without moving them, until deeply browned and the internal temperature reaches 70°C. Reduce heat to medium-low if the outside browns too fast.

Transfer to a paper towel-lined plate to drain for 1 minute. Serve in Kaiser rolls with mustard and pickles, or alongside potato salad.