Entree: Denmark – Jutland – Frikadeller (Pan-fried Danish flat meat patties made from seasoned minced pork and beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg, approx. 50 g
- 1 medium yellow onion, finely chopped, approx. 110 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) all-purpose flour for dusting
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) fresh parsley, finely chopped (optional)

Instructions

1. Combine the breadcrumbs and milk in a small bowl and let soak 5 minutes until the crumbs are softened.
2. In a large bowl, mix the ground pork, ground beef, soaked breadcrumbs (including any remaining milk), chopped onion, egg, salt, pepper, nutmeg, and parsley if using; mix gently until just combined—do not overwork the meat.
3. Shape the mixture into 12 evenly sized flat oval patties (about 2.5 oz/70 g each). Lightly dust each patty with the flour.
4. Heat butter and oil in a large skillet over medium heat until the butter foams. Add patties in a single layer without crowding; cook in batches if necessary.
5. Fry the frikadeller 3–4 minutes per side, turning once, until a deep golden brown crust forms and the internal temperature reaches 160°F (71°C).
6. Transfer cooked frikadeller to a plate and tent with foil; rest 5 minutes before serving. Deglaze the pan with a splash of stock or milk to make a quick pan sauce if desired.