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Fricadelles / Frikadeller Recipe
Tasty fried forced meatballs, rather like thick burgers - flavoured with herbs, sometimes coated in breadcrumbs.
They are easy to make, freeze well, and are popular with children especially when accompanied by Tomato Ketchup and the like; plus good chips or sauté potatoes.
For other more sophisticated variations on this theme, see ‘Meatballs; Thai-style & ‘Meatballs Spanish-style (Albondigas)’.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 8 patties, 4 main course servings:
750gr1½lbs top quality beef, pork or lamb mince – you need a little fat, but select the variety with the least
1 very large or 2 medium Onions, peeled and finely-chopped
2 medium cloves of Garlic, peeled and finely-chopped
1 teaspoon (5ml) Salt
½ teaspoon freshly-ground Black Pepper
2 tablespoons freshly-chopped Parsley
30gr/1 oz fresh Breadcrumbs
1 medium Egg, lightly beaten
2 tablespoons (30gr) Flour, lightly seasoned with salt and pepper
60gr/2 oz Butter
1. Mix the mince with all the other ingredients, except the flour and butter, in a large bowl - perhaps using a fork to blend them together.
2. Form the mixture into 8 balls of roughly equal size, then 'lean' on these to slightly flatten them into dumpy patties.
3. Spread the seasoned flour onto a big plate or baking tray, and one by one coat them all over with flour, shaking off any excess.
4. Heat the butter in a big frying pan and melt the butter over a medium heat.
5. Fry the patties for 5 minutes on each side, turning them once and adjusting the heat so the butter doesn't spit.
Serve, or keep them warm in a low oven while you finish preparing the rest of the meal.