Danish Frikadeller

Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. 

Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions, eggs,

milk (or water), bread crumbs (or oatmeal or flour), salt and pepper, then formed into balls and flattened somewhat.

As a main dish they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled

beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage.

Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rye bread with red cabbage or pickle slices.

They can also be served cold, sliced thinly as a base for open face sandwiches on rye bread.

The combination of frikadeller and a cold potato salad is very popular at picnics or potluck dinners, due to the ease of

transporting either component after cooking. A common variant of frikadeller are fish frikadeller, made from a similar

recipe with minced fish instead of pork or chicken.

Source: Wikipedia

Ingredients:

500 gr minced pork or mixed veal/pork.

2 medium onions

1 egg

4 tbsp. flour

1 tbsp. potato flour

About 2 tsp. salt

About 1 tsp. pepper

Milk

Butter/Margarine for the pan

Peel and chop the onions. Stir all the ingredients together thoroughly. Add the milk until you have the right texture.

Now stuffing your meatballs complete and you now only needs to fry them. 

Put the butter/margarine in the pan, form the meatballs with a spoon in the desired size and cook them in the pan.

Tip: Have a glass of warm water standing next to the bowl and dip the spoon herein before doing the next meatball.

That way they are easier to remove from the spoon, and get a better shape.

Meatballs should be cooked over medium heat and turn frequently so they do not burn. Velbekomme!