Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
These German-style meat patties are quick and easy to prepare
and can be served in many ways.
They are popular pub food served with salad greens, potato
salad, mustard and a glass of beer, or they can be served
with noodles and a cream sauce or just topped with a browned
slice of onion. They can be made hamburger size or smaller,
but they are generally flat.
makes 10 large patties
600g beef mince
600g pork mince
150g white toast bread, crusts removed
1 large onion, finely chopped
1 tsp salt
2 Tbsp parsley, chopped
1 Tbsp fresh marjoram, chopped or ¼ Tbsp dried
1. To make the breadcrumbs, tear the bread and pulse it in a
processor. Put the crumbs in a bowl and pour over the milk.
Soaked breadcrumbs make the patties soft.
2. Chop the onion finely and soften in a little oil. Allow to
cool before mixing with the meat. Squeeze excess liquid from
3. Put the meats, breadcrumbs, cooled onion, eggs, herbs and
seasonings in a large bowl.
4. It's best to use your hands to mix this, although you
could use a mixer. Mix and squeeze until well combined.
5. Heat the oil and butter in a frying pan and cook a small
patty on both sides so you can taste it for seasoning. Adjust
seasoning if necessary.
6. With wet hands, shape the mince mixture into balls - golf
ball size or tennis ball size or larger, depending on what
size patties you want. Squash them a bit and put them on a
tray lined with non-stick paper.
7. Brown the patties on both sides in the hot oil and butter.
8. As they are done, place on non-stick paper on a baking
tray, then finish them in the oven at 180-200degC for five to
10 minutes. Otherwise cook them longer and slowly in the pan,
but make sure they are cooked through. Raw mince can be a
Serve with a mild mustard (preferably German), salad greens
and potato salad, or a sauce such as mushroom sauce (see next
month's recipe for creamy mushroom sauce).
Alternative seasonings are caraway and mustard seed.
If you would like to request a particular technique we
haven't already shown, please let us know. Write to Cooking
101, Editorial Features, Otago Daily Times, PO Box 181,
Dunedin oremail firstname.lastname@example.org
with cooking 101 in the subject line.
To check earlier Cooking 101 columns, visit: www.odt.co.nz and search for "cooking
More information on cooking from Otago Polytechnic can be
found on www.otagocookeryl4.blogspot.com