Frikadellen

Soak the stale bread roll in water until soft, then squeeze it out firmly.

Finely chop the onion and soften it in a little of the butter until golden, then leave to cool.

Chop the parsley. Mix the beef mince and pork mince with the squeezed roll, the onion, the egg, the mustard, the parsley, the marjoram, the paprika, the salt and the black pepper, and knead until well combined.

Shape into flat, round patties about 2 cm thick with wet hands.

Fry in the rest of the butter and the vegetable oil over medium heat for 5 to 6 minutes a side, until well browned and cooked through with no pink left in the middle.

Serve warm, or leave to cool and eat cold.