Frikadeller

Shopping list

• 300 g pork mince

  Sub
• 200 g veal mince — or substitute more pork

  Sub
• 1 piece onion — finely grated

  Sub
• 1 piece egg — beaten

  Sub
• 3 tbsp plain flour

  Sub
• 100 ml whole milk

  Sub
• 0.5 tsp ground allspice

  Sub
• 0.5 tsp ground white pepper

  Sub
• 1 tsp salt

  Sub
• 40 g butter — for frying

  Sub
• 2 tbsp vegetable oil — for frying

  Sub

Step by step

1. 1

   In a large mixing bowl, combine the pork mince, veal mince, grated onion, beaten egg, flour, milk, allspice, white pepper and salt. Mix thoroughly with a wooden spoon or your hands until smooth and well combined.

2. 2

   Cover the bowl and refrigerate the mixture for 30 minutes to firm up, making it easier to shape.

3. 3

   Heat the butter and vegetable oil in a large frying pan over medium heat until the butter is foaming.

4. 4

   Using two tablespoons dipped in cold water, shape the mixture into oval patties about 2cm thick. You should get around 10–12 frikadeller.

5. 5

   Place the patties in the hot pan, working in batches if necessary to avoid crowding. Fry for 4– 5 minutes on each side until deeply golden and cooked through (internal temperature 70°C).

6. 6

   Transfer the cooked frikadeller to a warm plate and cover loosely with foil while you finish the remaining batches.

7. 7

   Serve hot with boiled potatoes, pickled cucumber and a spoonful of mustard or lingonberry jam on the side.