Recipe: Bavarian Fleischpflanzerl

I tried Fleischpflanzerl (Bavarian meat patty) during my recent trip to Bavarian Germany and loved it. I decided to make it on my own.

Here is how I made it.

Recipe adapted from Original bayerische Fleischpflanzerl by https://mariaesschmecktmir.com/

Ingredients:

  • 250 grams good quality ground beef
  • 2 slices stale bread
  • 80 ml (1/3 cup) lukewarm milk
  • 1 small onion, minced
  • 1 tablespoon butter
  • 1 tablespoon parsley, finely chopped
  • 1/2 teaspoon dried marjoram
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon lemon zest
  • 1 tablespoon oil for frying
  • salt and pepper to taste

Instructions:

  1. Break the bread in bite pieces and soak them in lukewarm milk.
  2. Sauté the onion in butter until translucent, set aside.
  3. In a mixing bowl, combine ground beef, soaked bread, sautéd onions, parsley and marjoram.
  4. Stir in egg, mustard, nutmeg, lemon zest, salt and pepper.
  5. Mix well with clean hand, form into meat balls, press to flatten into patties.
  6. Fry the patties in hot oil on medium heat until crispy brown on both sides.
  7. Serve with mashed potato or salad.

Coming up next: Salzburg, Austria

14 thoughts on “Recipe: Bavarian Fleischpflanzerl”

    1. Very easy indeed. The only trouble I had was to find the marjoram spice in Lisbon. Instead of one store, I had to visit 5 different stores. Such is life in Lisbon, you don’t always get all of them at one place lol. Just the other day, I set out to find icing sugar, thinking it would be a 5 min walk to Pingo Doce, which of course didn’t have it, nor was Continente…I ended up spending the whole afternoon looking for it. Note to self, remember where you got the ingredients from, so you won’t repeat this search 😛

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  3. Virtually the same as my recipe for meat balls but I add some minced pork to my meatball recipe. I’ll have a go at this recipe soon. I try to avoid frying things because I hate having to clean the hob when I’ve finished as I can’t seem to fry without splashing oil everywhere – even on the floor.

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    1. The original recipe calls for mixed meat, so I think it would be grand adding pork into the mix. How about baking it in the oven, like 170 degrees celsius, meatloaf style. I’ve never tried it, but I think it might work.

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  4. I got a kick out of the “stale bread” ingredient in this recipe. I imagined hanging around the kitchen, waiting days/weeks for the bread to get stale so I could make this. Also, the German language has the coolest words. “Fleischpflanzerl”… won’t even attempt the pronunciation!

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    1. I’m with you on the stale bread part. I waited so long to make this just because I’m not usually a bread eater let along stale. But stale they became one day, so here’s my chance. Love the German word of this. Much cooler than the English translation too lol

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  5. Yum yum! I don’t tend to eat a lot of meat, but these little meat patties look scrumptious! I can’t wait to see what you got up to in Salzburg: I took a day trip there from Munich several years ago, and it was gorgeous!

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  6. Pingback: Recipe: Bavarian Fleischpflanzerl – Nelsapy

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