Frikadeller are flat pan fried dumplings made with a mixture of veal and pork mince. It is the Danish version of meatballs and I grew up eating them. They are ideal as a snack and served cold with a salad. My favourite way is with fresh potatoes brown sauce, red cabbage and red currant jelly. This is the recipe I use all the time.
Ingredients serve 8
500 g veal mince
500 g. pork mince
3 eggs
1 small onion (150g)
500 g plain flour
2 teaspoon 20 g salt
1 teaspoon 10 g pepper
650 ml milk
Method
Mix veal and pork mince in a bowl with eggs, milk, diced onions, salt and pepper.
Add flour to make an even paste and mix well.
Melt butter in a frying pan and dip a spoon in the melted butter before scooping mixture on to the frying pan.
Turn Frikadeller with a fork when they are cooked on one side and cook the other side. They will be lovely and crunchy.
Serve with potato, cauliflower, carrots white sauce and red cabbage.
So morish! Cooked a batch Sunday night. The recipe makes about 72 of the size I like. Three of us had Sunday dinner. The two kids raved. I took some to work as did one of the kids (to school). She also had some when she got home, and then again for dinner with her brother.
ReplyDeleteThere were none left for me, so....had to go back to the shops to get the mince for another half batch.
I think boiled potatoes are a great accompaniment, plus whatever other vegetables you like....and the redcurrant jelly.
Alex they were so good and easy to make. Jades boyfriend just loved them as well, the next time he came over he asked if I had some more of those "Risole" things.
ReplyDeleteUnfortunatly for him we ate them all.
I cant wait to try the stroganoff
Thankyou Alex
from Joy
YUM TUM YUM Finally got around to making them, some for dinner and some for the freezer. Well had to make them because AUNTY ALEX always hides them at the back of his freezer so that I go off back to sydney without them, yep he's a sneaky chef thats for sure.
ReplyDeleteYES CHEF XXXX
LOVE FROM YOUR FAVOURITE SISTER-IN-LAW