Denmark / Main
UniTools
Frikadeller
Danish meat patties — flat rather than round — fried in butter to a dark crust.
Ingredients
ServingsOriginal: Serves 4
- Minced pork400 g
- Minced veal200 g
- Onion, grated1
- Egg1
- Plain flour3 tbsp
- Milk150 ml
- Ground allspice1/2 tsp
- Butter60 g
- Boiled potatoes800 g
- Pickled red cabbageto taste
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix both minces with the grated onion, egg, flour, salt, pepper and allspice.
Work it for five minutes, adding the milk in stages. The mixture should turn tacky and string off the spoon.
Chill it for half an hour: cold farce holds its shape better.
Melt the butter over medium heat. With a spoon dipped in water, scoop the mixture into the pan and flatten each one.
Fry six minutes a side, to a dark brown crust. Do not hurry: the colour is the flavour.
Serve with boiled potatoes, pickled red cabbage and the gravy from the pan.
