Frikadellen (German Meat Patties)

• 120 g White bread, slightly stale if possible
• 120 ml Whole milk
• 1 medium Yellow onion
• 10 g Fresh parsley
• 250 g Minced beef
• 250 g Minced pork
• 1 Egg
• 2 tsp Dijon mustard
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil

1. Tear the white bread into small pieces and put in a mixing bowl. Pour over the whole milk and leave for 5 minutes, then squeeze the bread gently so it is damp but not dripping.
2. Finely dice the yellow onion and finely chop the fresh parsley. Add both to the bowl with the soaked bread.
3. Add the minced beef, minced pork, egg, Dijon mustard, fine sea salt and black pepper. Mix thoroughly with your hands until the mixture feels cohesive and slightly tacky.
4. Divide into 6 portions and shape into thick patties, about 2 cm thick. Press a slight dimple in the centre of each so they cook evenly.
5. Heat the vegetable oil in a large frying pan over medium heat. Fry the patties for 5 to 6 minutes per side until deeply browned and cooked through; if they brown too quickly, lower the heat so the centres finish cooking.
6. Rest the frikadellen for 2 to 3 minutes before serving so the juices settle. Serve hot, ideally with potatoes and salad, or with a simple pan gravy made from the frying juices.

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