Frikadeller are the Danish national dish and very easy to prepare and make. Frikadeller are flat, pan-fried meatballs. The base is pure pork minced meat. The pork makes the meatballs really tasty. But you can add or supplement with veal or beef too. A couple of popular version is 1/3 pound pork, 1/3 pound beef, 1/3 pound veal or just a pound of pork.
- 500 g minced pork shoulder
- 500 g minced veal
- 200 g finely chopped onions
- 20 g salt
- 3 g black pepper
- 300 ml. sparkling water
- 200 g plain flour
- 3 eggs
1. Mix the veal, pork, onions, salt and pepper for approx 5 min with a hand mixer.
2. Add the eggs one at a time, then add the flour and mix for a few minutes
3. Then add the sparkling water and put it in the fridge for 1-2 hours
4. Take to spoons, some hot water in a bowl, put a frying pan on the stove and heat it up,
5. Add some clarified butter or oil to a pan.
6. Take the spoons and dip in the water, then take the meat and form it in to a round ball at the size of eggs. This is done by moulding the shape with the spoons.
7. Fry them on the pan until they are golden and the cure temperature is 75 degrease.
8. At Madsen these were served with a creamy potato salad and some rye bread and pickled cucumber.
If you have leftover frikadeller, it is great to eat the next day. The Danish Frikadelle tastes great cold. A popular way to eat the frikadeller cold is on a Danish open face sandwich, This is made with rugbrød with red cabbage or pickles slices. Danes don’t waste their food. So, the side dishes from the evening before usually gets used on the open face sandwich.