Entree: Denmark – Central Culinary Region – Krebinetter (Pan-fried Danish breaded meat patties made from seasoned ground pork and beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 small onion, finely grated
- 1 large egg
- 1/2 cup (120 ml) milk
- 3/4 cup (75 g) fresh breadcrumbs
- 1/2 tsp (2.5 g) ground nutmeg
- 1 tsp (6 g) salt
- 3/4 tsp (2 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for dusting
- 1 cup (100 g) dry breadcrumbs, for coating
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 2 cups (480 ml) beef or brown stock (for gravy)
- 1 tbsp (14 g) butter (for gravy)
- 1 tbsp (8 g) all-purpose flour (for gravy)
- 2 lb (900 g) small boiling potatoes, scrubbed
- Pickled cucumber or lingonberry jam, for serving
- Salt and freshly ground black pepper, to taste

Instructions

1. Combine the ground pork and ground beef in a large bowl with the grated onion, egg, milk, 3/4 cup (75 g) breadcrumbs, nutmeg, salt, and pepper; mix gently until just combined. Chill 15–20 minutes to firm up the mixture.
2. Meanwhile bring a pot of salted water to a boil and cook the potatoes until tender, about 15–20 minutes depending on size; drain and keep warm.
3. Shape the meat mixture into 8 even oval patties (approximately 3–4 oz / 85–115 g each). Lightly dust each patty in 1/4 cup (30 g) flour, dip to remove excess, then press into the dry breadcrumbs to coat evenly.
4. Heat 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil in a large skillet over medium heat. Fry the krøbinetter in batches, 3–4 minutes per side, until deep golden-brown and cooked through. Transfer to a warm plate and keep covered.
5. For the gravy, melt 1 tbsp (14 g) butter in the same skillet over medium heat, add 1 tbsp (8 g) flour and cook, stirring, 1–2 minutes to make a roux. Gradually whisk in 2 cups (480 ml) beef stock until smooth; simmer 3–5 minutes until slightly thickened. Season with salt and pepper.
6. Return the patties to the skillet briefly to warm in the gravy, then serve with the boiled potatoes and pickled cucumber or lingonberry jam on the side.