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  Added: Aug 22, 2006  •  Visited (961)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Danish Meat Patties
(Frikadeller)
What You Need:
  • ½ pound boneless veal
  • ½ pound boneless pork
  • 1 medium onion, coarsely chopped or grated (½ cup)
  • 3 tablespoons flour
  • cups club soda
  • 1 egg, well beaten
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil

  • How To Cook:
    1. Put the veal, pork and chopped onion twice through the finest blade of a meat grinder, or have the butcher grind the meats together and then grate in the onion yourself.

    2. In a large mixing bowl, vigorously beat the flour into the ground meat mixture with a wooden spoon, or use an electric mixer equipped with a pastry arm or paddle.

    3. Gradually beat in the club soda, a few tablespoons at a time, and continue to beat until the meat is light and fluffy. Now thoroughly beat in the egg, salt and pepper.

    4. Cover the bowl with aluminum foil or plastic wrap and refrigerate for 1 hour; this will make the meat mixture firmer and easier to handle.

    5. Shape the mixture into oblongs about 4 inches long, 2 inches wide and 1 inch thick. Melt the butter and oil over high heat in a heavy 10-to 12-inch skillet.

    6. When the foam subsides, lower the heat to moderate and add the meat patties, 4 or 5 at a time, taking care not to crowd them. Cook about 6 to 8 minutes on each side, turning the patties with a wide spatula or two wooden spoons.

    7. When they are a rich mahogany brown, remove them from the pan and set them aside on a heated platter. Continue with the remaining patties.

    8. Because "Frikadeller" contain pork, they should never be served rare. To be certain they are cooked through, puncture one with the tip of a small knife. The juices should run clear and show no tinge of pink.

    9. "Frikadeller" are traditionally accompanied by boiled potatoes and pickled beets, cucumber salad or red cabbage.

    To Serve: 8 to 10 patties
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Meat & Poultry » Pork
    Dish » Appetizers

     





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