Hildes Meat Fritters
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed, beef and pork
- 3 egg (s), size M
- 2 rolls, from the day before
- 0.5 ½ bunch parsley or 2 tablespoon frozen parsley
- 2 medium onion (s)
- 2 tablespoon clarified butter or butter
- 2 tablespoon mustard, medium hot
- salt and pepper
- paprika powder, hot as rose
- Oil, for the pan
Print Recipe
Pin Recipe Instructions
- Cut the rolls into small cubes or tear them into small pieces, if you want, you can also grate them into crumbs. Beat the eggs in a bowl and stir. Then pour over the diced rolls and let them soak in well.
- In the meantime, wash, dry and chop the parsley. Dice the onions very finely, sauté in butter or clarified butter until translucent, then let cool down a little.
- Put the minced meat, parsley, onions, bread roll and egg mixture and 2 tablespoons mustard in a bowl and knead everything together. Season to taste with salt, pepper and paprika powder (noble sweet is also possible, but better is spicy). Shape approx. 8-10 meatballs from the mixture.
- Heat the oil in the pan (also tastes good with butter or clarified butter) and fry the meatballs over medium heat on each side for about 5 minutes until golden brown.
- Potato salad is a good side dish.
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