richard-in-cincy
Well-known member
MCM was looking for a recipe for German Frikadellen and I shared this recipe for the Berlin version of that with her and thought I'd post it here since I had it in the paste buffer. Guten Appetit!
Buletten mit Kartoffelsalat from "Berliner Küche"
Buletten:
1 day-old kaiser roll
1 bunch of green onions
2 garlic cloves
2 onions
1 egg
1 kg of ground beef and pork
1 tsp ground caraway seed
½ tsp. nutmeg
1 tsp each of dried thyme and marjoram
¼ cup minced parlsey
Salt and freshly ground pepper to taste
1 tablespoon sharp mustard
Soften the roll in cold water. Finely chop the onions and garlic. Squeeze the water out of the roll, tear into small pieces, and mix all of the ingredients. With damp hands, shape 10 Buletten balls and then lightly flaten. Deeply brown on both sides in hot oil in a skillet (approximately 3 minutes/side). Turn heat to low and finish cooking (approximately 10 more minutes).
Berliner Kartoffelsalat
1 kg unpeeled and cooked potatoes
Salt
1 Onion, diced and rinsed in cold water
500 ml broth (beef, chicken, or a mix of the two)
4 tablespoons sunflower oil
4 tablespoons red wine vinegar
Pepper
1 tsp. sugar
1 bunch fresh parsley
Chives
Peel the potatoes while still warm, slice, and place in bowl. Mix the remaining ingredients except parsley and chives into a dressing. Annoint the potatoes with the dressing, sprinkle with parsley, and carefully mix to coat all of the potato slices with dressing. Garnish with minced chives. Let salad sit for 30 minutes to marinate before serving.
http://www.lecker.de/media/redaktionell/leckerde/rezeptsammlungen/berlinerkche/hbv_1166/buletten-berliner-kartoffelsalat.jpg
Buletten mit Kartoffelsalat from "Berliner Küche"
Buletten:
1 day-old kaiser roll
1 bunch of green onions
2 garlic cloves
2 onions
1 egg
1 kg of ground beef and pork
1 tsp ground caraway seed
½ tsp. nutmeg
1 tsp each of dried thyme and marjoram
¼ cup minced parlsey
Salt and freshly ground pepper to taste
1 tablespoon sharp mustard
Soften the roll in cold water. Finely chop the onions and garlic. Squeeze the water out of the roll, tear into small pieces, and mix all of the ingredients. With damp hands, shape 10 Buletten balls and then lightly flaten. Deeply brown on both sides in hot oil in a skillet (approximately 3 minutes/side). Turn heat to low and finish cooking (approximately 10 more minutes).
Berliner Kartoffelsalat
1 kg unpeeled and cooked potatoes
Salt
1 Onion, diced and rinsed in cold water
500 ml broth (beef, chicken, or a mix of the two)
4 tablespoons sunflower oil
4 tablespoons red wine vinegar
Pepper
1 tsp. sugar
1 bunch fresh parsley
Chives
Peel the potatoes while still warm, slice, and place in bowl. Mix the remaining ingredients except parsley and chives into a dressing. Annoint the potatoes with the dressing, sprinkle with parsley, and carefully mix to coat all of the potato slices with dressing. Garnish with minced chives. Let salad sit for 30 minutes to marinate before serving.
http://www.lecker.de/media/redaktionell/leckerde/rezeptsammlungen/berlinerkche/hbv_1166/buletten-berliner-kartoffelsalat.jpg