Frikadelles

Frikadelles (12 pcs)

500 g pork mince 8-12% fat
1 7/8 tsp salt
2 1/2 tbsp breadcrumbs
2 tbsp wheat flour
1/4 tsp ground pepper
1/8 tsp baking soda
3/4 dl milk
1/2 tsp prune purée
1/2 grated onion
1 beaten egg
frying butter
refined olive oil

Put the mince in a bowl. Break it apart.
Mix salt into the mince.
Stir until the meat gathers.
Let it rest for 10 minutes.
Mix breadcrumbs, flour, pepper and baking soda in another bowl.
Mix prune purée and milk into the bread-crumb mixture.
Stir out lumps.
Let it rest for 5 minutes.
Stir the porridge into the meat.
Stir onion into the mixture.
Stir egg into the mixture.
Put the mixture in a fridge for at least 30 minutes.
Form frikadelles and fry them on a pan with plenty frying butter and oil.

Its easiest to form the frikadelles by hand. Use approximately a tablespoon full of mixture per frikadelle. Keep at least one centimeter distance between them on the pan. The mixture is easiest to work with if you put the bowl back in the fridge between each panful.

The frikadelles are best when the color on top and bottom is speckled medium and light brown, and the sides almost have no color. The crust should not be dark, and certainly not crunchy. The frikadelles should be firm and not reddish inside. They should be rubberlike when you press down on them. If the frikadelles are fried too hard they become dry and bland.

Count on it to take 15-20 minutes to fry a panful of frikadelles.

Frikadelles can be frozen. They can last 6 weeks in the freezer. They can also be kept in a fridge for some days. They are good both cold and reheated.

Frikadellology

singular: Frikadelle
plural: Frikadeller (Danish)
plural: Frikadellen (German)

Frikadelles are a popular food in an area spanning Denmark and Northwest Germany. Many families have their own recipe, often handed down from generation to generation, and slightly different from those of the other families. Frikadelles have cultural significance.

Typical side dishes: White potato salad, rugbrød with butter, boiled white potatoes and green salad, cooked red cabbage, roasted potatoes, creamed white cabbage. But really frikadelles can be eaten warm or cold, and together with all sorts of side dishes. Even frikadelle burgers are a thing.