Frikadellen are German Meat Patties. Precurors to hamburger, these open faced sandwiches are a great weeknight meal or an easy way to celebrate Octoberfest!
In a medium mixing bowl, mix together the finely chopped onion, breadcrums, ground beef, ground pork, eggs, mustard, parsley, marjoram, salt and pepper, and paprika.
When well mixed, divide the meat mixture into 14-16 equal sized meatballs.
Pour the olive oil into the heated pan and turn to coat.
Slightly flatten the meat pattie and place in the pan. You won't be able to get them all in at once, and don't crowd the pan. You might have to do 2-3 batches.
Cook each patty 4-5 minutes on one side, and then flip to the other side. Cook for a remaining 5-6 minutes, or until browned on both sides and no longer pink inside.
Repeat until all the meat patties are cooked.
Slice the sourdough bread into slices and spead with the butter.
Press the bread, butter side down, into the chopped chives.
Serve the meat patties on top of the chive bread and top wtih sliced radishes and more mustard.
Notes
Frikadellen can be made up to 2 days ahead of time and reheated. Store in an air-tight container in the fridge.