1. October 2012 at 00:00

Danish food: Meatballs (frikadeller)

Ingredients and preparation.

Frikadeller with kartoffelsalat and agurkesalat Frikadeller with kartoffelsalat and agurkesalat (source: Courtesy of the DanishEmbassy)
Font size: A - | A +
Comments disabled

Ingredients: 500g of minced pork, one-and-a-half teaspoons of salt, 80g of wheat flour, one egg, 200g of finely chopped onion, 150ml milk, one quarter teaspoon of pepper, oil or butter (for frying).

Preparation: Mix the meat with the salt, and stir for 2-3 minutes; then add the additional ingredients and stir until the meat mixture is even. Let it rest for 30 minutes and then add a little more milk if the mixture is too firm. Shape the meatballs by hand and fry at high heat in a pan using the heated oil or butter for about 2 minutes on each side. Turn down the heat, and fry the meatballs for an additional 4 minutes on each side.

SkryťTurn off ads
SkryťTurn off ads
Article continues after video advertisement
SkryťTurn off ads
Article continues after video advertisement

Danish recipes
Cold potato salad (kartoffelsalat)
Marinated cucumber salad (agurkesalat)
Cold buttermilk soup (koldskal) with small sweet rusks (kammerjunker)

Author: Courtesy of the Danish Embassy

Comments disabled
SkryťClose ad