Muffins recipes

National dish of Denmark

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  • Independence: 1849
  • Capital: Copenhagen
  • Official language: Danish
  • Population: 5 671 050
  • Area: 43 075 km2
  • International code: DK
  • Currency: Danish krone (DKK)
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Frikadeller

Ingredients:

  • 350 g extra lean ground beef
  • 150 g ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
  • 1 egg
  • 8 tablespoons breadcrumbs
  • 1 onion, small, shredded finely on cheese grater
  • 1/2 cup water
  • 1 3/4 teaspoons salt
  • 2 teaspoons black pepper (add more if you want a spicier meatball)
Frikadeller national food (dish) of Denmark

Instructions:

Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes. Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs). Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through. Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

Info:

Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen or Buletten, Denmark, the Faroe Islands, Norway, Poland , Russia, Ukraine, the Netherlands and South Africa, where they form part of the Afrikaner culinary heritage. In Sweden, poached quenelles are called frikadeller and are usually served in soup. Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is fiskefrikadeller replacing the meat with fish as the main ingredient and often served with remoulade. As a main dish they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage. Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rugbrød with red cabbage or pickle slices. They can also be served cold, sliced thinly as a base for open face sandwiches on rye bread. The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.

 
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