Laibchen are fried mixed-meat patties. The first time I had them they were served with Erdäpfelpüree (creamy mashed potatoes), so that is how I will always serve them.
1 stale roll (or ca. 1C breadcrumbs)
250g (about 9 oz) ground mixed meat
pinch of flour
1 garlic clove (minced)
1 pinch marjoram
half bunch of parsley (or equivalent amount of dried parsley flakes)
1 pinch salt and pepper
1 pinch soup seasoning*
1 pinch thyme
1. Grind the stale roll into crumbs. Finely chop the onions and fry until golden brown.
2. Put the ground meat in a bowl and add the flour and fried onion. Mix in the remaining ingredients and knead everything well. Form patties from the mixture.*
3. Fill a non-stick frying pan with at least 1″ of oil. Heat the oil and slowly fry the patties on both sides until they have a nice brown color.*
4. Drain on paper towels and serve immediately.
1. I could not find a package labeled “soup seasoning” so I ground half a beef bouillon cube and used it.
2. The patties I made were about 4″ in diameter and 3/4″ thick, and the recipe yielded five patties of this size. You can really make the patties any size you want, though.
3. Exact cooking time depends on the size of the patties. Mine took 10-15 minutes of frying on each side before they were done.