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Danish Meat Patties (Frikadeller)




Source of Recipe


email from Chef @ wwrecipes.com


Recipe Introduction


This is a Danish classic that has counterparts throughout Scandinavia. In Denmark they call it "Frikadeller." I don't know what it's called in Swedish, but I'm sure their word must have little dots over all the vowels and lines through all the O's.


List of Ingredients




1/2 lb (225 g) ground beef
1/2 lb (225 g) ground pork
1 medium onion, grated
3 Tbs (45 ml) flour
1 1/2 cups (375 ml) club soda
1 egg, well beaten
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter and/or vegetable oil for frying


Recipe



Using a wooden spoon and a large mixing bowl, or an electric mixer, beat the meats, grated onion, and flour until thoroughly mixed. Gradually add the club soda and continue beating until the meat mixture is light and fluffy. Add the egg, salt, and pepper, and combine thoroughly. Refrigerate, covered, for 1 hour, until the mixture has firmed a little. Shape the meat mixture into 8 oblong patties about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (2.5 cm) thick. Heat the butter or oil, or mixture of the two, in a heavy skillet over moderate heat and add the meat patties 3 or 4 at a time, being careful not to crowd them. Cook for 6 to 8 minutes per side, until they are a rich dark brown. Remove the cooked patties to a warm platter and repeat until all the patties are cooked. Since these contain pork, they should be cooked to the well-done stage. Makes 8 patties to serve 4.