Frikadeller

Ingredients

• 300 g Ground Pork
• 150 g Ground Veal
• 1 pcs Onion
• 2 tbsp All Purpose Flour
• 1 pcs Egg
• 75 ml Milk
• 1.5 tsp Kosher Salt
• 0.5 tsp White Pepper
• 2 tbsp Butter
• 8 tbsp Parsley
• 100 g Pickled Beetroot
• 4 pcs Rye Bread

Method

1. Finely grate {onion} into a large bowl so it melts into the farce and keeps the patties tender.
2. Add {ground_pork}, {ground_veal}, {all_purpose_flour}, {egg}, {milk}, {kosher_salt}, and {white_pepper} to the bowl with {onion}. Mix gently until pale and sticky, then stop so the farce stays soft rather than tight.
3. Cover the bowl and chill the farce until slightly firmer and easier to shape; this rest helps the proteins hydrate for a more tender bite.
4. Finely chop {parsley} for a fresh finish that cuts the richness of the browned meat.
5. Heat {butter} in a large skillet over medium heat until foaming. Scoop and flatten the chilled farce into oval patties with a wet spoon, season the surface lightly with {kosher_salt}, and fry without crowding for several minutes per side until deeply golden at the edges and the centers reach a safe temperature.
6. Transfer the frikadeller to a warm plate and rest briefly so the juices settle and the texture stays tender.
7. Serve the frikadeller hot with a shower of {parsley}. Add {pickled_beetroot} and {rye_bread} alongside if using for sweet-sour contrast and texture.