Similar to the traditional Austrian dish Faschierter Braten (Minced Pork Meatloaf), these easily made rissoles or meatballs are popular served with Erdäpfelpüree (creamy mashed potatoes) and some mixed vegetables.
Faschierte Laibchen - Austrian Rissoles
- 1 cup fresh breadcrumbs (from day old bread)
- 1 medium onion, finely chopped
- 250 g mince meat ( pork, beef, lamb or veal or a mixture up to 250g)
- ½ tablespoon flour
- 1 egg
- 1 clove garlic, minced
- ½ teaspoon dried marjoram
- ½ teaspoon thyme
- ¼ cup finely chopped fresh parsley (or 1 tablespoon dried parsley flakes)
- 1 teaspoon beef stock (or 1 beef stock cube)
- pinch each of salt and pepper (or to taste)
- Make the breadcrumbs (see instructions). Finely chop the onions and fry until golden brown.
- Put the mince into a bowl and add the flour and fried onion. Mix in the remaining ingredients and knead everything well.
- Form patties 10cm x 2cm deep from the mixture.
- Fill a non-stick frying pan with at least 1cm of oil.
- Heat the oil and slowly fry the patties on both sides until they have a nice brown colour and are cooked.
- Drain on paper towels and serve immediately.