Entree: Denmark – Jutland – Krebinetter (Pan-fried Danish seasoned pork patties, lightly breaded and cooked until golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) ground pork
- 2 slices (approx. 60 g) day-old white bread, crusts removed and torn
- 1/2 cup (120 ml) milk
- 1 large egg (approx. 50 g)
- 1 small onion, finely chopped (approx. 70 g)
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) ground white pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) butter
- 1 tbsp (15 ml) neutral oil (such as canola) for frying
- 1 cup (240 ml) beef or veal stock (for gravy)
- 1 tbsp (8 g) all-purpose flour (for gravy)
- 1 lb (454 g) baby or new potatoes, scrubbed (to serve)
- Salt and black pepper to taste
- Optional: pickled red cabbage to serve

Instructions

1. Place torn bread in a small bowl and pour milk over it; let soak until soft, then squeeze out excess liquid and mash.
2. In a bowl combine ground pork, soaked bread, chopped onion, egg, salt, pepper, and nutmeg; mix gently until just combined—do not overwork.
3. With wet hands, shape mixture into 8 oval patties (about 2.5–3 oz / 70–85 g each). Dredge each patty lightly in 1/2 cup (60 g) flour, shaking off excess.
4. Heat butter and oil in a large skillet over medium heat until foaming. Fry patties in batches 3–4 minutes per side, or until golden brown and cooked through (internal temperature 160°F / 71°C). Transfer to a warm plate and keep covered.
5. For gravy, pour off excess oil leaving about 1 tbsp (15 ml) in the pan. Sprinkle 1 tbsp (8 g) flour into pan and cook, stirring, 1 minute. Whisk in 1 cup (240 ml) stock and simmer until thickened; season with salt and pepper.
6. Meanwhile, boil potatoes in salted water until tender, about 12–15 minutes; drain.
7. Serve krebinetter hot with boiled potatoes, brown gravy, and pickled red cabbage if desired.