Summary

Ingredients

• 2 rolls from the day before
• 250 ml whipped cream
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon clarified butter
• 500 g minced meat, mixed
• 2 egg (s)
• 2 teaspoons mustard, medium hot
• 2 tablespoon parsley, chopped
• 1 teaspoon marjoram, dried
• 1 teaspoon paprika powder, noble sweet
• some salt and colored pepper from the mill

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Instructions

1. Cut the rolls into slices, pour the cream over them in a flat form and soak for about 10 minutes. Then squeeze out with your hands and place in a bowl. Peel the onion and garlic, dice finely and fry gently in ½ tablespoon clarified butter for about 2 minutes.
2. Put the minced meat in the bowl, knead with the rolls, onion mixture, eggs, mustard, parsley, marjoram and paprika powder and season with salt and pepper. Shape the meat dough into 8 meatballs with wet hands.
3. Heat 2 tablespoon clarified butter in a pan. Fry the cutlets over medium heat for 10 to 15 minutes. Turn around from time to time.