DISH RESEARCH · Main dish
Faschierte Laibchen
Hexy235’s faschierte laibchen soaks stale rolls in milk, expresses and mixes them into supplied mixed mince with egg and seasonings, forms equal patties, coats them in crumbs and pan-fries them for cold or warm serving.
About Faschierte Laibchen
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Hexy235’s faschierte laibchen at GuteKueche.at uses supplied mixed minced meat and milk-soaked stale rolls. The formed patties are coated in crumbs and pan-fried; the source describes cold and warm serving as possibilities and places the recipe in Austrian cuisine.
Stale dry rolls soak in milk. Onion and garlic are chopped small and fried until translucent in a little oil.
The soaked rolls are squeezed out and mixed into the supplied mixed mince with the supplied opened eggs and seasonings. Salt, generic pepper, marjoram and caraway season the mixture, which is combined and tasted.
Equal-sized patties are formed and rolled in the listed crumbs. They fry on both sides in a pan with oil until cooked and coloured.
The source allows the finished patties cold or warm. Its suggested optional potato-salad side may accompany them.
Ingredients in Faschierte Laibchen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
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- Cooking traditions
- Austrian
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.