One of the dishes Michael’s parents used to cook for me every time I visited was frikadeller. I have seen his parents cook them (and got the shock of my life at the amount of oil used in the pan!), but now that I will be living here I thought it would be a good idea to learn how to make them myself. So on the appointed afternoon I went down to the shops with Michael’s mother to select a good non-stick pan to be able to significantly limit the oil required, and returned home for the frikadeller-making session.

Ingredients (8 pers)

• 500g beef mince
• 500g pork mince
• Bread crumbs
• 3 dL water
• 2 onion
• 2 eggs
• 1 tsp salt
• pepper
• mixed spices

Method

• Finely chop the onions
• Mix the minced beef and pork in a bowl and add the chopped onions
• Replace 1/4th of the mixture with rasp (i.e. remove 1/4th of the mixture, fill the space in the bowl with the bread crumbs, and add the removed 1/4th again)
• Add the remaining ingredients (eggs, spices and water)
• Mix in a food processor till well mixed
• Heat a pan with some oil
• Form the mixture into small flattened balls (I used a full spoon as a measure of the mixture to go into each ball)

• Flip the frikadeller over after every 5-6 minutes for 3 times (i.e. each side is cooked 2 times in total).
• Split one frikadeller in half to see if it is cooked.
• Eat 🙂

We then served the frikadeller with boiled potatoes with parsley, brown sauce and mixed vegetables. They were delicious – as always. We also made a double portion today to have left overs for friends who will help us move into our new place at the beginning of December – can’t wait to sample my product again!