What breadcrumbs brand do you recommend for Frikadelle?

[u/Av_96]

Once I tried the generic store brand, I didn’t like it, any other recommendations?

I don’t eat bread, so using an old bread is not an option.

[u/Tasty_Pride_4370]

"i dont eat bread" ... Normally, when we make Frikadellen, we use the bread without eating it first. Buying a Brötchen to make a Frikadelle is not different from buying breadcrumbs. Just cheaper.

[u/Inevitable_Stand_199 → u/Tasty_Pride_4370]

We do usually make the breadcrumbs from the bread rolls we miscalculated on. That happens fairly frequently

[u/YeOldeOle]

Just get a bread roll (Brötchen) from yesterday

[u/OppositeAct1918]

Lol? You are not supposed to put so much breadcrumbs in that you taste them. Their job is to suck up juices and help hold the Frikadelle together.

[u/Affectionate-Bid8629 → u/OppositeAct1918]

Actually people back then started doing this because they were poor during war time.

But I still agree, now if you can afford the meat, you don't need to put that much breadcrumbs..just enough to get a nice consistency.

[u/Noctew → u/OppositeAct1918]

„Hello, I‘d like a frikadelle with a breadroll please.“ - „It‘s already in the frikadelle.“ - „No, I mean another breadroll.“- „That‘s in there as well!“

[u/hansebart]

You use a stale roll soaked in milk (squeezed out before it goes into the ground meat) and not breadcrumbs in Frikadellen.

[u/JMask4994 → u/hansebart]

For everyone who is saying this can you please explain to me if it goes in whole? Do you need to break it up or does it fall apart when you mix it? I'm picturing a whole roll in there and it doesnt make sense to me, but no one has said to break it up into smaller pieces. Just soak and squeeze out.

[u/hansebart → u/JMask4994]

Cut an old, stale roll in half. Put it in a bowl and submerge it in milk. Let it sit until it‘s soaked and soggy. Wring out the milk and use only the soggy parts for the Frikadelle.

[u/K4RN4_ → u/JMask4994]

My grandma does it like that and after soaking the breadroll is so soft that it falls apart and dissolves into the meat. So yeah, you break it apart while mixing it into your meat.

[u/WashUrShorts]

Get it from a Bakery or do it yourself - just Grate a dry Semmel/( White Bun)

[u/Ayakaba]

I use Oats for a long time now - the Frikadellen get tender and the oats are more nutritional than Breadcrumbs if you don´t mind a more non-traditional recipe

[u/Carnifex]

Use a bread roll from yesterday or older. Soak it in water (or pro tip in milk) squeeze it and use that.

Add some oats if you want more of a "bite" and some nutty flavors.

[u/SatisfactionEven508]

I use an old (1 day) Brötchen. Soak it in water and let it get soggy. Squeeze the water out and put it in the "batter".

[u/Otherwise_Rabbit3049]

I don’t eat bread

Now I'm curious what a normal day looks like for you, food-wise.

[u/Bergwookie]

From your local bakery or homemade from old bread and bread rolls

[u/Bostonsilver]

Buy just plain breadrolls about 2 days before you want to make frikadells and let them dry. They must be dry to the core. When you are going to make your meal you lay them about 10 minutes earlier in enough warm water that they can soak completly. It's about one breadroll per 500 g grounded meat. You must squeeze the now very soft and wet breadroll between your hands very firm to get rid of to much water, then you add it to your meat. Add one egg and seasoning like salt, pepper and onion powder and then mix it firmly with your hands till you have a very even and soft dough.

After that you can form the frikadellen with wet hands and fry them in a pan. Take a lot of onion powder it tastes very good and doesn't burn while frying. If you use fresh onions you often have litte charcoals pieces on the outside.

*from an old german housewife*

[u/fcheri714 → u/Bostonsilver]

What is your full recipe?? I lived in Germany a few years and never have figured out how to recreate it. Please tell me!!!

[u/Fit-Lychee-3784 → u/fcheri714]

I also add some dried thyme. Many people add some sweet paprika powder. There are so many different recipes you have to try what’s best to your liking.

[u/Bostonsilver → u/fcheri714]

How I described. One breadroll, salt, pepper, onion powder, one egg in 500 g minced meat. Can be mixed meat, can be pure beef. I'm not sure about pure pork, because of the fat. I always do it with half and half beef/pork. And you must knead it properly, like a bread dough.

With wet/squeezed breadrolls you get more moisture and that makes them fluffier.

And: You can vary all these things to your liking. For fast food (imbiss) they probably take more breadrolls, because it's cheaper.

There is not much that can go really wrong, just try and error.

[u/Fit-Confidence-5681 → u/Bostonsilver]

A diced onion instead of onion powder adds a nice texture to the Frikadellen I also add a tablespoon of medium hot mustard per 500 g of meat.

[u/Bostonsilver → u/Fit-Confidence-5681]

Yes, diced onions are nice inside but outside they are just little pieces of charcoal after frying. But the good thing with frikadelles is that you can use so many different recipes or vary the ingredients and they will still taste good.

[u/MyriiA]

Go to a bakery and get bread rolls from the day before.

[u/andrea9275]

Die vom baecker

[u/Lake-Girl74]

I really prefer getting them from bakeries

[u/ChefMarcoST]

We use no bread crumbs just old breadrolls(not sweet ones)

[u/teteban79]

I know it's not the traditional recipe but instead of breadcrumbs I mix some Haferflocken in. It achieves the same drying effect and is tastier

[u/Inzentiv]

Leimer ist immer gut und hat mittlerweile auch Panko.

[u/Bitter-Pineapple4408]

If you don't eat bread you really cannot make Frikadellen. Commonly old bread rolls (Broetchen) are used soaked one day in water or milk.

[u/TheNarfVader]

Like some mentioned, you use Brötchen, so just buy some, let them dry a day or two.. Just 80 Cents or smth like that..

[u/ddukk]

No crumbs, hardened bread rolls! Always have some hard dried bread rolls on stock (last forever when dried openly)

Let them soak in milk until soft, then wring out the liquids and mix the mass with the ground meat!

[u/crbr50 → u/ddukk]

one can also use water, but yes exactly.

[u/rosarosenknobb]

Toast, quick oats or you could buy a singular bread roll from most supermarket bakeries.

[u/Inevitable_Stand_199]

You could buy bread rolls just to make breadcrumbs out of them? Personally I like spelt bread rolls best, so I use them for breadcrumbs as well.

Panko is supposed to be good. It's made from crust-free bread.

At the end tast is in the eye of the beholder. Just try a few options. It's not like breadcrumbs are expensive

[u/SnooMacaroons6322]

You can buy breadcrumbs from every good bakery

[u/rpm1720]

Are you aware of the fact that any bread becomes old if you wait long enough?

[u/einklich]

Since no one has asked this question yet: Are you looking for something to mix into the meat, or something to use as a breading?

[u/ElKaWeh]

The cheapest ones that are available at your store.

[u/j_hermann]

If you use breadcrumbs, then Panko.

[u/Popfrog2112]

Best way for me is a 1-2 day old breadroll soaked in milk and soy sauce . Gives them a richer taste.

[u/s0werkr0wt]

Fresh from the bakery

[u/Klapperatismus]

I didn’t like it

If you can taste them it means that you used too much of the stuff.

[u/iTmkoeln]

Brötchen is cheaper

[u/Aromatic-Insect-1328]

I just grab a Brötchen from the super market and soak it for a few minutes. I usually don't have spare bread at home either.

[u/Aszshana]

You could just buy a single Brötchen from the bake sale in a discounter or super market for cheap and leave it out the whole day/overnight. Then you soak it in a little milk, tear it into tiny pieces and add it to the minced meat with spices and egg

[u/El_Hombre_Aleman]

Panko.

[u/Dev_Sniper]

Iirc „panko“ would probably be the best choice. Other than that, maybe check out „Paniermehl“ (mainly for Schnitzel but it might work for you) from brands like Leimer. Or… get fresh bread, leave it in the open for a few days, grind it down (or heat it up for a while until it‘s dry and then grind it down)

[u/witty82 → u/Dev_Sniper]

I haven't actually tried it but Paniermehl seems quote counterintuitive to me.

[u/ElKaWeh → u/[deleted]]

Maggi Fix? Are those flavoured bread crumbs or what?

[u/GlitteringLocality]

I am gf so I use gluten free bread crumbs.