These Danish veal patties (called Frikadeller in Denmark) are pan fried meatballs. I learned how to make this from my Danish Aunt Karen while visiting her home outside of Copenhagen. These patties are a lighter version of Frickadellen, which are made in Germany, because the Danes use ground veal, oats and milk. Where the Germans use a combination of beef and pork with milk-soaked bread. The form of the veal patties resembles a small American football because they are shaped with two spoons. And I love how the patties are crunchy outside and moist inside. In any case, these veal patties are delicious and can be enjoyed all year around. Cheers or Skal!
In a bowl, mix all the ingredients except oil and butter. You want the mix to be moist and fluffy so avoid over mixing. Let the mix set room temperature for at least 20 minutes. Heat a pan to medium heat and add a couple tablespoons oil and butter. Form the patties with two spoons to make a small football or oval shape.
Fry the patties 5-6 minutes on a side until a crust develops. Turn and do the same on the other side. When finished frying, place on a plate at room temperature. These can be warmed up in a low heat oven when you are getting ready to serve. Leftovers can be stored in the refrigerator and either reheated or eaten cold the next day. Serves 4-6
Ingredients
Directions
In a bowl, mix all the ingredients except oil and butter. You want the mix to be moist and fluffy so avoid over mixing. Let the mix set room temperature for at least 20 minutes. Heat a pan to medium heat and add a couple tablespoons oil and butter. Form the patties with two spoons to make a small football or oval shape.
Fry the patties 5-6 minutes on a side until a crust develops. Turn and do the same on the other side. When finished frying, place on a plate at room temperature. These can be warmed up in a low heat oven when you are getting ready to serve. Leftovers can be stored in the refrigerator and either reheated or eaten cold the next day. Serves 4-6