Cherry & Dennis Helper Habitat
German Pork Frikadellen with Cucumber Salad
德式香煎豬肉餅配青瓜沙律
Recipe overview
Flat German pork patties are pan-browned and served with a cool, lightly tangy cucumber salad.
01
Ingredients
Main ingredients
- 600 g minced pork
- 80 g breadcrumbs
- 80 ml milk
- 1 piece onion
- 1 piece egg
- 2 piece cucumbers
Seasoning
- 1 tbsp Dijon mustard
- 2 tbsp cooking oil
- 120 g sour cream
- 1 tbsp white vinegar
- 2 tbsp fresh dill
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- frying pan
- spatula
- measuring spoons
- mixing bowl
- potato masher
- saucepan
- whisk
- serving plate
03
Steps
Step 1
Soak the breadcrumbs
Combine 80 g breadcrumbs with 80 ml milk, stir once and soak for 5 minutes until all liquid is absorbed and the crumbs feel soft.
Step 2
Finely chop onion
Peel 1 onion and chop it as finely as 3 mm so no large raw pieces split the patties during frying.
Step 3
Mix the pork mixture
Mix 600 g minced pork with the soaked crumbs, chopped onion, 1 egg, 1 tbsp mustard, 1/2 tsp salt and 1/2 tsp black pepper just until evenly combined; do not overwork.
Step 4
Shape flat patties
Divide the pork mixture into 8 equal portions and shape each into a flat oval about 1.5 cm thick, smoothing cracked edges so they cook evenly.
Step 5
Slice the cucumbers
Slice 2 cucumbers into very thin 2 mm rounds with a stable knife or slicer; discard only the tough ends.
Step 6
Salt and drain cucumber
Toss the cucumber slices with the remaining 1/2 tsp salt and leave in a colander for 10 minutes; liquid should drip out and the slices become flexible.
Step 7
Mix the salad dressing
Whisk 120 g sour cream with 1 tbsp vinegar and 2 tbsp dill until smooth and lightly pourable, with the dill evenly distributed.
Step 8
Dress the cucumber salad
Squeeze the drained cucumber gently without crushing it, fold it into the dressing and chill while the patties cook; no watery pool should form.
Step 9
Heat the frying pan
Heat 2 tbsp oil in a wide frying pan over medium heat for 2 minutes; the oil should shimmer but must not smoke.
Step 10
Fry the first side
Lay in the 8 patties without crowding and fry the first side for 6 minutes over medium heat until a firm deep-brown crust forms.
Step 11
Turn and cook through
Turn each patty once and cook the second side for 6 minutes; the centre must be firm, no longer pink and at least 75°C.
Step 12
Rest and serve with salad
Rest the patties on a warm plate for 3 minutes, then serve 2 patties per person with the cold cucumber salad; clear juices may collect, never pink.
Common mistakes
- Mixing the pork before the breadcrumbs absorb the milk leaves dry granules inside the patties.
- Failing to squeeze the drained cucumber gently makes the dressing watery within minutes.
- Turning the patties repeatedly breaks the crust and can split them before they firm up.
Tips
Shape the patties up to four hours ahead, separate the layers with baking paper and keep chilled until ten minutes before frying.
Mix the cucumber salad first and chill it while the patties cook; add any final salt only after tasting the rested dressing.
