Wednesday, 20 January 2010
Recipe - Frikadelle
I'm definitely no expert on German food but to me the frikadellen is the German equivalent of hamburgers. Kind of like what us Swedes have in pannbiff and the Danes in their hakkebøfs.
The thing that, to me, differs frikadellen from other hamburger versions are the crispy coating of breadcrumbs. That really sets them off compared to the others.
After some reading I think I can quite safely state that one of the 'secrets' behind good frikadellen is the mix of minced meat. Try to aim for 2/3 beef mince and 1/3 pork mince. 1/2 and 1/2 works too, but is less optimal. ;-)
I'm not sure if it is the right way but I use frikadellen both warm and cold. Cold frikadellen makes the start of awesome sandwiches. Add some pickled gherkin slices and strong mustard and you are well on your way to sandwich heaven.
Enough singing the praise of frikadellen, lets head over to the recipe...
Ingredients (makes enough for about 4)
500g minced meat (see proportions above)
3 slices of thick toasted bread
1 egg, beaten
1 onion, finely diced
A handfuls of curly leaf parsley, finely chopped
1 tbsp Dijon mustard
1 tsp dried marjoram
Soak the bread in some milk for a couple of minutes. Squeeze out the excess milk.
Put the meat in a bowl and mix in the bread, egg, onion, parsley, mustard and marjoram. Season well. Mix all of this together with your hands.
With wet hands, mould the mix into palm sized frikadellen that is about 2.5cm thick. Coat all sides of the frikadellen in breadcrumbs.
Heat the oil in a pan on medium heat. Fry the frikadellen until cooked through and golden brown, normally about 6 - 8 minutes on each side.
As you go along keep the fried frikadellen warm while you finish them all off in the pan.