Entree: Denmark – Copenhagen & Zealand – Karbonader (Pan-fried seasoned pork patties traditionally served with boiled potatoes and brown gravy)

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 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 1 slice day-old white bread, torn (about 1 oz (30 g))
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice or nutmeg (optional)
- 1/2 cup (60 g) all-purpose flour for mixture and dredging
- 3 tbsp (45 ml) unsalted butter for frying
- 1 tbsp (15 ml) vegetable oil for frying (optional, to prevent burning)
- 1 tbsp (15 g) butter for gravy
- 1 tbsp (8 g) all-purpose flour for gravy
- 1 1/2 cups (360 ml) beef or veal stock
- 1 tsp (5 ml) Worcestershire sauce or soy sauce
- 1 lb (454 g) small new potatoes or waxy potatoes for boiling
- Fresh parsley, chopped, for garnish
- Pickled cucumbers or lingonberry jam, to serve (no measurement required)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 1 slice day-old white bread, torn (about 1 oz / 30 g)
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice or nutmeg (optional)
- 1/2 cup (60 g) all-purpose flour for mixture and dredging
- 3 tbsp (45 ml) unsalted butter for frying
- 1 tbsp (15 ml) vegetable oil for frying (optional, to prevent burning)
- 1 tbsp (15 g) butter for gravy
- 1 tbsp (8 g) all-purpose flour for gravy
- 1 1/2 cups (360 ml) beef or veal stock
- 1 tsp (5 ml) Worcestershire sauce or soy sauce
- 1 lb (454 g) small new potatoes or waxy potatoes for boiling
- Fresh parsley, chopped, for garnish
- Pickled cucumbers or lingonberry jam, to serve (no measurement required)

Instructions

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

1. Combine bread and milk in a small bowl and let soak until soft, about 5 minutes; squeeze excess milk from bread and crumble.
2. In a bowl, mix ground pork, chopped onion, soaked bread, egg, 1/2 cup (60 g) flour, salt, pepper, and allspice until just combined; do not overwork the meat.
3. Shape mixture into 8 even patties (about 4 oz (115 g) each). Lightly dredge each patty in additional flour and shake off excess.
4. Heat 3 tbsp (45 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Fry patties in batches until golden brown and cooked through, about 4–5 minutes per side; transfer to a warm plate and keep covered.
5. For gravy, pour off excess fat leaving about 1 tbsp (15 g) butter and any browned bits in skillet. Add 1 tbsp (8 g) flour and cook, stirring, 1 minute to form a roux.
6. Slowly whisk in 1 1/2 cups (360 ml) beef or veal stock and 1 tsp (5 ml) Worcestershire sauce; simmer until slightly thickened, 3–5 minutes. Adjust seasoning with salt and pepper.
7. Meanwhile, boil potatoes in salted water until tender, about 15–20 minutes; drain.
8. Serve karbonader hot with boiled potatoes, gravy poured over or on the side, a spoon of pickled cucumbers or lingonberry jam, and a sprinkle of parsley.

1. Combine bread and milk in a small bowl and let soak until soft, about 5 minutes; squeeze excess milk from bread and crumble.
2. In a bowl, mix ground pork, chopped onion, soaked bread, egg, 1/2 cup (60 g) flour, salt, pepper, and allspice until just combined; do not overwork the meat.
3. Shape mixture into 8 even patties (about 4 oz / 115 g each). Lightly dredge each patty in additional flour and shake off excess.
4. Heat 3 tbsp (45 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Fry patties in batches until golden brown and cooked through, about 4–5 minutes per side; transfer to a warm plate and keep covered.
5. For gravy, pour off excess fat leaving about 1 tbsp (15 g) butter and any browned bits in skillet. Add 1 tbsp (8 g) flour and cook, stirring, 1 minute to form a roux.
6. Slowly whisk in 1 1/2 cups (360 ml) beef or veal stock and 1 tsp (5 ml) Worcestershire sauce; simmer until slightly thickened, 3–5 minutes. Adjust seasoning with salt and pepper.
7. Meanwhile, boil potatoes in salted water until tender, about 15–20 minutes; drain.
8. Serve karbonader hot with boiled potatoes, gravy poured over or on the side, a spoon of pickled cucumbers or lingonberry jam, and a sprinkle of parsley.