Peel and chop the spring onions. Soak bread roll in milk or water. Chop the parsley.
Heat about 1 tablespoon of oil in a frying pan and slowly sauté the onions until they are nice and light and translucent. Remove from heat.
Mix the mince with the onions in a bowl.
Add the breadcrumbs and egg and season with salt, pepper and nutmeg. Finally, mix in the breadcrumbs and parsley.
Now dampen your hands a little with cold water, form two nice thick loaves from the mixture, sprinkle with some breadcrumbs.
Pour as much additional fresh oil into the pan so that it stands about 5 mm high and heat it.
Put the loafs in and fry over medium heat for about 5-7 minutes on each side, depending on the thickness. Meanwhile, put a lid on so that the loaves are cooked through more quickly.
Preparation Tip:
Minced loaves still taste extremely delicious the next day!
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