Start by mixing the salt into the meat in a large bowl.

Grate the onion finely on a grater and mix all the ingredients together with the meat.

Mix well and let the meat mixture rest in the refrigerator for at least 15 minutes, ideally longer.

Make sure the meat mixture is at room temperature before frying. This ensures they are fried rather than boiled.

The krebinetter should each weigh 90 grams and be shaped oval. They should be double breaded: that is, coat them in flour, then beaten eggs, and then bread crumbs, and repeat the process once more. Melt the butter over medium-high heat in a large pan and let it foam up before adding the krebinetter to the pan.

Fry them for about 6 minutes on each side and they are now ready for serving.

Optionally, use the cooking fat to pour over your krebinetter or for the sauce.

Peel the potatoes (or scrub/wash them if they are fresh/new) and boil them in salted water for about 20 minutes.

If you pierce the potatoes with a sharp knife, they should slide off when you lift the knife. If they don't, boil them a few more minutes and try again.

Rinse the parsley thoroughly and finely chop it.

First, make a roux. That is, melt 20 grams of butter over medium-high heat and add 2 tablespoons of flour. Whisk quickly and add the milk a little at a time. When there's no more milk, add the potato water - again, stirring vigorously.

Add the chopped parsley to the sauce and season with salt and pepper. If it still lacks flavor, you can add fat from the krebinetter, some bouillon, or apple cider vinegar.

If you're not afraid of fat, you can advantageously replace some of the milk with cream.

Serve your krebinet with potatoes, parsley sauce, pickled beets, and garnish with parsley if desired.