Frikadeller

Frikadeller (pronounced "frek-ka-delluh") are flat, fried dumplings of minced meat, often likened to the Danish version of meatballs. They a popular dish in both Denmark and Germany. In Sweden, poached quenelles is called frikadeller and is usually served in soup.

Many variations of frikadeller exist but traditionally they are made of minced pork, veal or beef, chopped onions, eggs, milk, bread crumbs, salt and pepper, formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil.

As a main dish they are almost universally served with boiled white potatoes and gravy ("brun sovs") accompanied by pickled red beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage.

Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rugbrød with red cabbage or pickle slices.

The combination of frikadeller and a cold potato salad is very popular at picnics or potluck dinners, due to the ease of transporting either component after cooking.

A common variant of frikadeller are fish frikadeller, made from a similar recipe with minced fish instead of pork or chicken.

Lacto-ovo vegetarians can also enjoy "vegetarfrikadeller" with grated parsnip, beetroot and carrots as forcemeat instead of real meat [ [http://www.dk-kogebogen.dk/opskrift2/visopskrift.php?id=10023 Vegetarfrikadeller] Da icon] .

External links

* [http://www.geocities.com/wanderingleopard/foodanddrink.html#frikadeller Frikadeller Recipe]
* [http://www.greenchronicle.com/recipes/frikadeller.htm An alternative Frikadeller Recipe]

Reference