Frikadeller

Method

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1. Make the pickle first: warm the vinegar, sugar and salt until dissolved, cool, and pour over the cucumber. Leave at least 1 hour.

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2. Soak the breadcrumbs in the milk for 10 minutes.

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3. Put both minces, the grated onion, soaked breadcrumbs, egg, salt, pepper and allspice in a bowl.

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4. Beat with a wooden spoon or the paddle of a mixer for 4 to 5 minutes, until the mixture turns noticeably paler, stickier and smoother. This is the step that makes frikadeller.

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5. Cover and refrigerate 30 minutes.

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6. Melt half the butter in a large frying pan over medium heat.

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7. Shape the mixture into ovals using two wet tablespoons, dropping them straight into the pan and flattening slightly.

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8. Fry 5 to 6 minutes a side until deep brown and cooked through, adding the rest of the butter for the second batch.

   Mark done Start 5 min timer

9. Serve with boiled potatoes, the drained pickled cucumber and plenty of parsley.

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Chef’s Tips

• Beat the mixture until it changes colour. Gentle mixing gives crumbly meatballs.
• Two wet spoons make the traditional oval shape and stop the mince sticking.
• Medium heat and real butter. Rushed frikadeller are dark outside and pink inside.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Boiled potatoes and brown gravy
• Pickled beetroot
• A cold lager

Storage & Reheating

Refrigerate up to 3 days and eat cold or reheated. Freezes 3 months, cooked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.