Summary

Ingredients

• 500 g minced meat, half and half
• 1 roll or 2 slices toast
• 1 large egg (s)
• 1 medium onion (s)
• 1 tablespoon mustard
• 1 tablespoon tomato ketchup
• 1 teaspoon caraway seeds
• 3 tablespoon bread roll (s)
• Fat, for frying
• 1 teaspoon salt
• some pepper

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Instructions

1. Cut the onion into small cubes, soak the roll in water for about 10 minutes and then squeeze it out. Put the minced meat in a large bowl. Add all ingredients except for the frying fat and mix the mixture vigorously. If the dough is too moist, add a little more bread flour. Season the mixture to taste and season it if necessary (if you don`t want to eat the dough raw, you should form a very small meatball and fry it before molding).
2. Now shape small, flat meatballs and fry them on both sides in plenty of frying fat. Cook on a low flame for about 7 minutes. From time to time to turn. The meatballs should be fried nice and brown, almost black. The mustard gives it a great taste, the ketchup adds some color and looseness.
3. Tip: When shaping the meatballs, press a small cube of Gouda or Feta cheese in the middle and enclose it with the batter.
4. Add the chopped diced paprika with the mixture - very good flavor.