Entree: Germany – Wurttemberg – Fleischküchle (Pan‑fried seasoned meat patties typical of Württemberg (Swabia)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork and beef mixture, preferably 50/50
- 2 slices (about 2 oz (60 g)) day‑old white bread, crusts removed and torn
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg (about 1 3/4 oz (50 g))
- 1 tsp (5 g) Dijon or German mustard
- 1/2 tsp (1.5 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all‑purpose flour for dredging
- 1 cup (120 g) dry breadcrumbs for coating
- 3 tbsp (45 ml) butter (or clarified butter) for frying
- Lemon wedges and fresh parsley, for serving (optional)
- Boiled potatoes or potato salad, for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork and beef mixture, preferably 50/50
- 2 slices (about 2 oz / 60 g) day‑old white bread, crusts removed and torn
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg (about 50 g)
- 1 tsp (5 g) Dijon or German mustard
- 1/2 tsp (1.5 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all‑purpose flour for dredging
- 1 cup (120 g) dry breadcrumbs for coating
- 3 tbsp (45 ml) butter (or clarified butter) for frying
- Lemon wedges and fresh parsley, for serving (optional)
- Boiled potatoes or potato salad, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Tear the bread into a bowl and pour 1/2 cup (120 ml) milk over it. Let soak until soft, about 5 minutes, then squeeze out excess milk and mash the bread into a paste.
2. In a mixing bowl combine the ground meat, soaked bread, finely chopped onion, egg, mustard, nutmeg, salt, and pepper. Mix gently but thoroughly until evenly combined; avoid overworking to keep patties tender.
3. Shape the mixture into 6 evenly sized patties (about 3–4 oz (85–115 g) each), flattening slightly to about 1/2 inch (1.3 cm) thick. Place on a tray and chill in the refrigerator 15–20 minutes to firm.
4. Put the flour in one shallow dish and the breadcrumbs in another. Lightly dredge each chilled patty in flour, shaking off excess, then press into breadcrumbs to coat evenly.
5. Heat a large skillet over medium heat and melt 3 tbsp (45 ml) butter. When the butter foams but is not burned, add the patties without crowding. Fry 3–4 minutes per side, or until golden brown and cooked through (internal temperature about 160°F / 71°C).
6. Transfer cooked Fleischküchle to a warm plate and let rest 2 minutes. Serve hot with boiled potatoes or potato salad, lemon wedges, and chopped parsley, and mustard or lingonberry jam if desired.

1. Tear the bread into a bowl and pour 1/2 cup (120 ml) milk over it. Let soak until soft, about 5 minutes, then squeeze out excess milk and mash the bread into a paste.
2. In a mixing bowl combine the ground meat, soaked bread, finely chopped onion, egg, mustard, nutmeg, salt, and pepper. Mix gently but thoroughly until evenly combined; avoid overworking to keep patties tender.
3. Shape the mixture into 6 evenly sized patties (about 3–4 oz / 85–115 g each), flattening slightly to about 1/2 inch (1.3 cm) thick. Place on a tray and chill in the refrigerator 15–20 minutes to firm.
4. Put the flour in one shallow dish and the breadcrumbs in another. Lightly dredge each chilled patty in flour, shaking off excess, then press into breadcrumbs to coat evenly.
5. Heat a large skillet over medium heat and melt 3 tbsp (45 ml) butter. When the butter foams but is not burned, add the patties without crowding. Fry 3–4 minutes per side, or until golden brown and cooked through (internal temperature about 160°F / 71°C).
6. Transfer cooked Fleischküchle to a warm plate and let rest 2 minutes. Serve hot with boiled potatoes or potato salad, lemon wedges, and chopped parsley, and mustard or lingonberry jam if desired.