In a bowl of water soak the bread roll/bun.

In about 20 minutes squeeze out all the water and crumble in a mixing bowl.

While the bread is soaking heat the 1 tablespoon cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.

Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.

Shape into large patties or smaller bite-sized meatballs.

Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.

Serve with the radishes, mustard and Schnitlauchbrot.

Butter the slices of bread.

On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface. 

You now have small open-faced chives sandwiches. Carefully slice in half and serve. 

Clean the red radishes thoroughly and slice thin.

Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.