Frikadeller

Frikadeller

By
From
Encyclopedia of Food and Cookery
Serves
4

Danish meat patties, very light and moist. They can be made according to various recipes; the pork and veal version is a favourite.

Ingredients

Quantity Ingredient
500g minced pork and veal
40g fresh white breadcrumbs
125ml milk
1 onion, grated
1 egg
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
plain flour, seasoned
30g butter
2 tablespoons oil

Garnish

Quantity Ingredient
sour cream
beetroot
or dill pickles

Method

  1. Place meat in a large bowl. Soak breadcrumbs in milk and beat, a little at a time, into meat. Beat in onion, egg, nutmeg, salt and pepper. Mixture should be light and fluffy. Cover and chill for 1 hour to firm.
  2. Shape into small, thick, round or oblong patties and coat in seasoned flour. Heat butter and oil; when foam subsides, add frikadellers and fry for 8–10 minutes on each side. Serve very hot, garnished with sour cream and beetroot or dill pickles. Boiled or mashed potatoes, cucumber salad and red cabbage are traditional accompaniments.
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