Frikadeller
Danish meat patties — flat rather than round — fried in butter to a dark crust.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Nillerdk · CC BY 3.0