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Frikadeller (for Catarina M)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The danish recipe "frikadeller" is a cross between a hamburger and a meatball. Traditionally eaten with potatoes and gravy, pickled red cabbage and pickled beetroot or in summer, pickled cucumber salad and rhubard compote. You could also serve with pasta and tomato sauce. This one comes from food-writer Camilla Plum, from her book "Umoderne mad" (old-fashioned food)

The danish recipe "frikadeller" is a cross between a hamburger and a meatball. Traditionally eaten with potatoes and gravy, pickled red cabbage and pickled beetroot or in summer, pickled cucumber salad and rhubard compote. You could also serve with pasta and tomato sauce. This one comes from food-writer Camilla Plum, from her book "Umoderne mad" (old-fashioned food)

Ingredients

Serves: 0

Metric Cups
  • 2 slices white bread (no crust)
  • 300 millilitres full fat milk
  • 500 grams veal (minced)
  • 1 tablespoon salt
  • 1 large onion (grated)
  • 1 clove garlic (optional)
  • ½ teaspoon thyme
  • 1 large egg
  • 1 pinch of black pepper
  • 2 slices white bread (no crust)
  • 11 fluid ounce whole milk
  • 17⅔ ounces veal (minced)
  • 1 tablespoon salt
  • 1 large onion (grated)
  • 1 clove garlic (optional)
  • ½ teaspoon thyme
  • 1 large egg
  • 1 pinch of black pepper

Method

Frikadeller (for Catarina M) is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak bread in milk for 10 mins.
  • Put meat and salt in a bowl (advisable to use you KA here) and mix. Add the rest of the ingredients, long enough for the mixture to turn rather firm. Consistency should be so that you can form meatballs with your hand and a spoon - meatballs should be the size of a tablespoon.
  • Fry the meatballs in melted butter in a frying pan, not too many at the time. They should be deliciously browned, and when you press them, they should feel "rubbery".
  • Soak bread in milk for 10 mins.
  • Put meat and salt in a bowl (advisable to use you KA here) and mix. Add the rest of the ingredients, long enough for the mixture to turn rather firm. Consistency should be so that you can form meatballs with your hand and a spoon - meatballs should be the size of a tablespoon.
  • Fry the meatballs in melted butter in a frying pan, not too many at the time. They should be deliciously browned, and when you press them, they should feel "rubbery".
  • Tell us what you think