Thursday, 9th October 2008

Let’s have a Party

If I have to characterise myself, the first attribute which I would point out is my sociality. Or even better my “very strong sociality”. I like to communicate with other people and I love to invite friends and cook for them and due to my drive to celebrate each and every occasion I search constantly everywhere for new recipes. It does not matter if it´s fingerfood-, salad- or other various kind of theme-buffets. Only last Sunday I purchased at the flea market in Utting (takes place every year on the first Sunday of October) a book with the label “Let´s have a Party” and as well as an old magazine from the nineties called “Essen und Trinken” with the main topic “Buffet”.
As I am very fond of buffet food I do know many variations and out of this pool I will offer you from time to time recipes here in ”Table Talks”.
Let´s start today with a very famous fingerfood which is called here in Bavaria “Fleischpflanzerl”. In other regions well known as “Bulette”, “Frikadelle”, “Klops”, “Fleischküchle” or “Hamburger”. During my culinary trips I tested many variations and this one which I like most  I am going to present you herewith:

Ingredients:

Add ingredients to the mincemeat

Mix it all

Form it and coat the mincemeat with the breadcrumbs

Then fry the "Fleischpflanzerl" in a pan

Directions:

1. Peel onions and chop them.
2. Mix mincemeat, onions, eggs and 100 g of the breadcrumbs.
3. Chop garlic or press it through the garlic press. Then add it to the mincemeat.
4. Add spices and mix it again
5. Fill 150 g of the breadcrums into a soup plate.
6. Heat shortening in a pan.
7. Form mincemeat balls, then press it a little bit and coat them with the breadcrumbs (if required, take more breadcrumbs)
8. Fry "Fleischpflanzerl" in the pan (medium heat) for about 5 minutes.

Tipp:  You can eat "Fleischpflanzerl" warm or cooled down. Serve it with salad or fresh baguette.