Frikadeller

Method

1. Grate the onion very finely into a bowl, juice and all. Add the pork, salt and pepper and mix firmly with your hand or a spatula for 1 to 2 minutes, until the mixture turns sticky and clings together. The salt dissolves the meat proteins, which is what stops the frikadeller from falling apart in the pan.

   Add in this stepMinced pork (not too lean) 250 gOnion ½Salt ¾ tspBlack pepper 1 pinch

2. Beat the egg and add the amount shown, then the flour, and mix. Pour in the milk in 2 or 3 additions, stirring well each time. The mixture should be like a thick porridge that slides slowly off a tilted spoon and then stops. Cover and chill for 15 min; the flour absorbs the liquid and the mixture becomes much easier to shape.

   Add in this stepEgg, beaten (use only the amount shown) ½Plain flour 2 tbspMilk 60 ml

3. Meanwhile, scrub the potatoes (peel them if you like) and cut them to an even size. Put them in a 18 cm pot, cover with cold water by 2 cm, add the salt and bring to the boil over high heat. Turn down to medium heat and simmer for 20 min, until a knife slides in with no resistance. Drain and keep covered.

   Add in this stepPotatoes (small new potatoes are ideal) 400 gSalt for the potato water 1 tsp

   high heat→medium heat

4. Heat the butter and oil in a 26 cm frying pan over medium heat. When the butter foam dies down and smells nutty, the pan is ready. Dip a large spoon in cold water, scoop up some mixture and roll it in your palm into a flat oval about 6 to 7 cm long and 2 cm thick. Place them in the pan with space between them; if they don't all fit, fry in batches.

   Add in this stepButter 15 gVegetable oil 1 tbsp

   medium heat

5. Fry over medium-high heat for 4 min per side, until each side has a deep brown crust. Then turn down to medium-low heat and cook for 4 min more, turning now and then. They are done when the centre shows no pink and the juices run clear (72 °C inside). If the fat spits a lot, lower the heat a little.

   medium-high heat→medium-low heat

6. Transfer the frikadeller to plates with the boiled potatoes. Danes often spoon the buttery pan juices over the potatoes and serve pickled red cabbage or sliced pickled cucumber on the side.