Entree: Denmark – Bornholm – Frikadeller (Danish pan-fried meat patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1/2 cup (50 g) breadcrumbs or rusk crumbs
- 1 cup (240 ml) whole milk
- 1 large egg
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 ml) butter, for frying
- 2 tbsp (30 ml) lard or neutral oil, for frying
- 1.5 lb (680 g) small new potatoes, scrubbed (for serving)
- 2 tbsp (30 g) butter (for potatoes)
- Chopped fresh parsley for garnish (optional)
Gravy:
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 g) butter
- 1 cup (240 ml) beef or veal stock
- 1 tsp (5 ml) soy sauce or to taste (for color)
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Into a large bowl, soak the breadcrumbs in the milk until softened, about 5 minutes. Add the ground pork, ground beef, chopped onion, egg, salt, pepper, and nutmeg; mix gently until just combined. Chill the mixture 20–30 minutes to firm up for easier shaping.
2. Shape the meat mixture into oblong patties about 2–3 in (5–7 cm) wide, making roughly 12–14 frikadeller. Heat 2 tbsp (30 ml) butter and 2 tbsp (30 ml) lard (or oil) in a heavy skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until well browned and cooked through (internal temperature about 160°F / 71°C). Transfer to a plate and keep warm.
3. Meanwhile, boil the new potatoes in salted water until tender, about 15–20 minutes; drain and toss with 2 tbsp (30 ml) butter and a little chopped parsley if using.
4. To make the gravy, melt 2 tbsp (30 ml) butter in the skillet used for frying over medium heat. Whisk in 2 tbsp (30 ml) flour and cook 1–2 minutes until lightly browned. Gradually whisk in 1 cup (240 ml) beef stock, scraping up brown bits from the pan. Add soy sauce for color, simmer until thickened, and season with salt and pepper to taste.
5. Serve the frikadeller hot with boiled potatoes, spooned gravy, and parsley garnish. Traditional accompaniments include pickled cucumber or red cabbage if desired.

1. Into a large bowl, soak the breadcrumbs in the milk until softened, about 5 minutes. Add the ground pork, ground beef, chopped onion, egg, salt, pepper, and nutmeg; mix gently until just combined. Chill the mixture 20–30 minutes to firm up for easier shaping.
2. Shape the meat mixture into oblong patties about 2–3 in (5–7 cm) wide, making roughly 12–14 frikadeller. Heat 2 tbsp butter and 2 tbsp lard (or oil) in a heavy skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until well browned and cooked through (internal temperature about 160°F / 71°C). Transfer to a plate and keep warm.
3. Meanwhile, boil the new potatoes in salted water until tender, about 15–20 minutes; drain and toss with 2 tbsp butter and a little chopped parsley if using.
4. To make the gravy, melt 2 tbsp butter in the skillet used for frying over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes until lightly browned. Gradually whisk in 1 cup beef stock, scraping up brown bits from the pan. Add soy sauce for color, simmer until thickened, and season with salt and pepper to taste.
5. Serve the frikadeller hot with boiled potatoes, spooned gravy, and parsley garnish. Traditional accompaniments include pickled cucumber or red cabbage if desired.