Frikadeller recipe

Danish pan-fried patties of kneaded pork and veal, shaped with a spoon into flat ovals rather than round balls.

2 hours and 45 minuteseasy9 ingredients

Ingredients

• 500 g ground pork
• 250 g ground veal
• 1 onion
• 1 egg
• 3 tbsp all-purpose flour
• 150 ml milk
• 50 g butter
• 2 tsp salt
• 1 tsp black pepper

How to make Frikadeller

1. Put 250 g ground pork and 250 g ground veal in a bowl with 2 tsp salt and knead by hand for 5 minutes; the salt pulls out the proteins and that kneading is what gives frikadeller their bouncy texture.
2. Grate 1 onion finely, add it with 1 egg, and knead for 2 more minutes.
3. Work in 3 tbsp flour and 1 tsp black pepper, kneading 3 minutes.
4. Add 150 ml milk a splash at a time until the farce is soft but still holds its shape.
5. Cover and rest the farce in the fridge for at least 2 hours, kneading it again two or three times; skipping this rest gives dry, crumbly frikadeller.
6. Melt 50 g butter in a heavy skillet over medium heat until it foams.
7. Scoop the farce with a tablespoon dipped in water and slide flattened ovals about 8 cm long into the pan; do not roll them into balls.
8. Fry 5 to 6 minutes per side until deep brown and cooked through, basting with the butter.
9. Serve hot with boiled potatoes, brown gravy and pickled red cabbage, or cold on rye bread.

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