Entree: Denmark – Jutland – Karbonader (Pan-fried breaded pork patties typical of Danish home cooking)

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 15 min

Cook 10 min

Additional 2 min

Total 30 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, minced, about 3 oz (85 g)
- 1 large egg (1 3/4 oz (50 g))
- 1/4 cup (60 ml) milk
- 3/4 cup (75 g) plain breadcrumbs
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground allspice or nutmeg (optional)
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) extra for frying
- 2 tbsp (30 ml) vegetable oil (for frying)
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 small onion, minced, about 3 oz (85 g)
- 1 large egg (50 g)
- 1/4 cup (60 ml) milk
- 3/4 cup (75 g) plain breadcrumbs
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground allspice or nutmeg (optional)
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) extra for frying
- 2 tbsp (30 ml) vegetable oil (for frying)
- Lemon wedges for serving (optional)

Instructions

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

1. In a large bowl, combine ground pork, minced onion, egg, milk, breadcrumbs, salt, pepper, and allspice or nutmeg if using. Mix gently until just combined; avoid overworking.
2. Divide mixture into 8 equal portions and shape into slightly flattened patties (about 2.5–3 oz (70–85 g) each).
3. Place flour in a shallow dish, beat an extra egg with a splash of water in a second dish, and place breadcrumbs in a third dish. Dredge each patty in flour, dip in beaten egg, then coat evenly with breadcrumbs.
4. Heat 1 tbsp (15 g) butter and 2 tbsp (30 ml) oil in a large skillet over medium heat until shimmering. Add patties without overcrowding; cook in batches if needed.
5. Fry patties 3–4 minutes per side until golden brown and cooked through (internal temperature ~160°F / 71°C). Add remaining 1 tbsp (15 g) butter toward the end for flavor and basting.
6. Transfer cooked karbonader to a warm plate and let rest 2 minutes. Serve hot with boiled potatoes, pickled beets, or a simple brown gravy and lemon wedges if desired.

1. In a large bowl, combine ground pork, minced onion, egg, milk, breadcrumbs, salt, pepper, and allspice or nutmeg if using. Mix gently until just combined; avoid overworking.
2. Divide mixture into 8 equal portions and shape into slightly flattened patties (about 2.5–3 oz / 70–85 g each).
3. Place flour in a shallow dish, beat an extra egg with a splash of water in a second dish, and place breadcrumbs in a third dish. Dredge each patty in flour, dip in beaten egg, then coat evenly with breadcrumbs.
4. Heat 1 tbsp (15 g) butter and 2 tbsp (30 ml) oil in a large skillet over medium heat until shimmering. Add patties without overcrowding; cook in batches if needed.
5. Fry patties 3–4 minutes per side until golden brown and cooked through (internal temperature ~160°F / 71°C). Add remaining 1 tbsp (15 g) butter toward the end for flavor and basting.
6. Transfer cooked karbonader to a warm plate and let rest 2 minutes. Serve hot with boiled potatoes, pickled beets, or a simple brown gravy and lemon wedges if desired.