Instructions

1. 1

   Cut the day-old bread roll into slices, put it in a bowl and pour the lukewarm water over it so that it softens right through. The soft roll binds the mixture later and keeps the patties juicy.

2. 2

   Meanwhile peel the onion and dice it very finely, as coarse pieces do not cook through in the minced meat and stay hard.

3. 3

   Squeeze the soaked roll out firmly with your hands so that the mixture does not turn too soft, and knead it thoroughly with the mixed minced meat, the onion, the egg, the medium-hot mustard, the salt, the marjoram and the pepper. The mixture is right when it holds together and can be shaped without cracking.

4. 4

   Shape the mixture into eight flat patties about 2 cm thick and brush them all over with a thin coat of the rapeseed oil. Shaped flat they cook through evenly, while thick balls stay raw in the middle.

5. 5

   Preheat the air fryer to 180 °C so that the patties take on colour straight away and do not stick in the basket.

6. 6

   Lay the patties in a single layer in the basket, spaced apart and not stacked, as otherwise the hot air cannot circulate all round; work in two batches if the basket is small. Cook until the tops are browned.

7. 7

   Turn the patties with a spatula and carry on cooking until they are brown outside and have reached a core temperature of 70 °C; minced meat must always be cooked right through.