Entree: Denmark – Funen – Krebinetter (Pan-fried seasoned meat patties, lightly breaded and browned until crisp)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 1 large egg, approx. 1.8 oz (50 g)
- 3/4 cup (75 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1/4 tsp (1.5 g) ground allspice
- 1/2 tsp (2.5 g) ground white pepper
- 1 tsp (6 g) fine sea salt
- 2 tbsp (30 g) unsalted butter for frying
- 1 tbsp (15 ml) vegetable oil for frying
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 1 1/2 cups (360 ml) beef or veal stock
- 2 tbsp (30 ml) heavy cream (optional, for richer gravy)
- Lemon wedges for serving (optional)
Instructions
1. In a small bowl, soak the breadcrumbs in the milk until the milk is absorbed, about 5 minutes.
2. In a large bowl combine ground pork, ground veal, soaked breadcrumbs, chopped onion, egg, allspice, white pepper, and salt. Mix gently until just combined; avoid overworking.
3. Form the mixture into 8 evenly sized patties (krebinetter), about 3/4 inch (2 cm) thick.
4. Heat butter and oil in a large skillet over medium heat until foaming. Add patties without crowding and fry until deep golden brown on the bottom, about 4–5 minutes.
5. Flip patties and lower heat to medium-low; continue cooking until done through and nicely browned, about 4–5 more minutes. Transfer patties to a warm plate and cover loosely to keep warm.
6. Pour off excess fat from the skillet leaving about 1 tablespoon. Sprinkle the flour into the skillet and stir to form a light roux, cooking 1–2 minutes until golden.
7. Gradually whisk in the beef or veal stock, scraping up browned bits, and bring to a simmer. Cook until slightly thickened, about 3–4 minutes. Stir in heavy cream if using and adjust seasoning with salt and pepper.
8. Return the patties to the skillet to warm in the gravy for 1–2 minutes.
9. Serve krebinetter hot with the gravy spooned over, and lemon wedges on the side. Traditional accompaniments include boiled potatoes and pickled beets or red cabbage.
