A simple local dish from the Lower Rhine region (Niederrhein)

Ingredients (serves 4)

For the potatoes:

• 1 kg Lower Rhine potatoes (waxy)
• Salt
• A handful of fresh parsley
• 2 tbsp butter

For the Frikadellen:

• 500 g minced meat (half beef, half pork)
• 1 old bread roll (soaked in water or milk)
• 1 onion (finely chopped)
• 1 egg
• Salt and pepper
• 1 tsp mustard
• 1 tsp marjoram (optional)
• Butter or oil for frying

Instructions

1. Prepare the potatoes:

• Peel the potatoes and cut them into medium pieces.
• Boil in salted water for about 20 minutes until soft.
• Drain the water, add butter and chopped parsley, then gently stir.

2. Make the Frikadellen:

• Squeeze the soaked bread and mix it with the minced meat.
• Add chopped onion, egg, mustard, salt, pepper, and marjoram.
• Mix everything well with your hands.
• Shape the mixture into flat round patties.
• Heat butter or oil in a pan and fry the patties on medium heat for about 5–7 minutes per side, until golden brown and cooked through.

3. Serve:

• Serve the warm parsley potatoes with the Frikadellen.
• Add mustard or a cucumber salad on the side, if you like.

Tip:
This is a classic dish in many families in the Lower Rhine area. It’s simple, hearty, and full of local flavor.