Classic Danish Frikadeller

By Culiora

Classic Danish frikadeller with a juicy interior and a crisp, golden-brown crust. The minced meat is mixed with finely grated onion and left to rest so the flour and milk bind the patties to a perfectly tender texture.

• Servings: 4
• Prep time: 20 min
• Cook time: 20 min
• Total time: 40 min

Ingredients

• 500 g ground pork (or a mix of pork and beef)
• 1 pcs yellow onion, finely grated or very finely chopped
• 1 pcs egg
• 4 tbsp all-purpose flour
• 1.5 dl milk (or sparkling water)
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 25 g butter for frying
• 1 tbsp neutral rapeseed oil for frying

Instructions

1. Place the ground pork in a bowl. Add the salt and work the meat vigorously with a wooden spoon or an electric mixer fitted with dough hooks for 1–2 minutes until it becomes sticky and fibrous.
2. Stir the finely grated onion, freshly ground black pepper, and egg into the meat mixture.
3. Add the all-purpose flour and mix to combine. Gradually stir in the milk, a little at a time, until you have a smooth, cohesive, yet fairly soft mixture. Let the mixture rest in the refrigerator for at least 15–30 minutes so the flour can absorb the liquid.
4. Heat a large skillet over medium-high heat and add the butter and rapeseed oil.
5. Dip a tablespoon into the hot cooking fat (or a cup of hot water) and shape oval patties using the spoon and the palm of your hand. Drop them directly into the skillet.
6. Fry the frikadeller in batches over medium heat for about 4–5 minutes per side until deeply golden brown and cooked through (reaching an internal temperature of about 72 °C). Add an extra knob of butter when flipping if needed for an even sear.
7. Serve the frikadeller warm with boiled potatoes, brown gravy, or red cabbage, or serve cold on Danish rye bread.