Frikadeller are Denmark's beloved pan-fried pork patties — soft, lightly spiced, and browned in butter to a deep golden crust. Grated onion and milk keep the interior tender and almost fluffy, while allspice and nutmeg give a warm, subtly aromatic note. They sit comfortably at the centre of a weeknight supper or a more relaxed spread.
100g
500g
1piece
3tbsp
120ml
1tsp
0.5tsp
0.25tsp
0.25tsp
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 500g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 120ml | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 0.25tsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 3tbsp | — | — |
Peel the onion, discarding the papery skin.
Yellow onion · 100 g
Grate the peeled onion on the coarse side of the grater directly onto the board.
Add the pork mince to the bowl with the grated onion.
Minced pork · 500 g
Crack the egg into the bowl with the grated onion and pork mince, discarding the shell.
Egg · 1 pieceSpoon the flour into the bowl over the pork and egg.
Plain flour · 3 tbspPour the milk into the bowl.
Whole milk · 120 mlAdd the salt to the bowl.
Fine salt · 1 tspAdd the ground black pepper to the bowl.
Ground black pepper · 0.5 tspAdd the ground allspice to the bowl.
Ground allspice · 0.25 tspAdd the ground nutmeg to the bowl.
Ground nutmeg · 0.25 tspBeat everything together with a wooden spoon until the mixture is smooth, uniform and slightly sticky.
Press a sheet of cling film directly onto the surface of the mixture to cover the bowl.
Place the covered bowl in the refrigerator.
Leave the mixture to chill for at least 15 minutes so it firms up and the flavours meld.
Take the bowl out of the refrigerator.
Wet your hand with cold water, scoop about 70 g of the chilled mixture into your palm and press it into an oval patty roughly 1.5 cm thick; make 12 and set them on the plate as you go.
Add the butter to the frying pan and set it over a medium heat.
Butter · 2 tbsp
Let the butter melt and foam, swirling the pan gently so it coats the base evenly.
Lay the shaped frikadeller into the foaming butter, spacing them apart so they are not touching.
Fry the frikadeller undisturbed for 5 minutes until a deep golden crust forms on the underside.
Slide a spatula under each patty and flip it over in one confident movement.
Add the remaining butter to the pan alongside the frikadeller.
Butter · 1 tbspFry for a further 5 minutes over a medium heat, tilting the pan and spooning the butter over, until golden on both sides and the centre of the largest reads 71 °C on a thermometer; turn the heat down if the butter starts to burn.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 g | | Peel the onion, discarding the papery skin.⏱ 30sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Grate the peeled onion on the coarse side of the grater directly onto the board.⏱ 2 minResultGrated onion |
| 3 | Grated onionstep 2 | | Tip the grated onion into the large mixing bowl.⏱ 15sResultGrated onion |
| 4 | 500 g | | Add the pork mince to the bowl with the grated onion.⏱ 15sResultGrated onion and minced pork |
| 5 | 1 piece | | Crack the egg into the bowl with the grated onion and pork mince, discarding the shell.⏱ 15sResultGrated onion and minced pork and egg |
| 6 | 3 tbsp | | Spoon the flour into the bowl over the pork and egg.⏱ 15sResultMinced pork and egg mixture |
| 7 | 120 ml | | Pour the milk into the bowl.⏱ 15sResultMinced pork and egg mixture |
| 8 | 1 tsp | | Add the salt to the bowl.⏱ 15sResultMinced pork and egg mixture |
| 9 | 0.5 tsp | | Add the ground black pepper to the bowl.⏱ 15sResultMinced pork and egg mixture |
| 10 | 0.25 tsp | | Add the ground allspice to the bowl.⏱ 15sResultMinced pork and egg mixture |
| 11 | 0.25 tsp | | Add the ground nutmeg to the bowl.⏱ 15sResultMinced pork and egg mixture |
| 12 | — | | Beat everything together with a wooden spoon until the mixture is smooth, uniform and slightly sticky.⏱ 2 minResultCombined pork and onion mixture |
| 13 | — | | Press a sheet of cling film directly onto the surface of the mixture to cover the bowl.⏱ 15s |
| 14 | — | | Place the covered bowl in the refrigerator.⏱ 15sResultCombined pork and onion mixture |
| 15 | — | | Leave the mixture to chill for at least 15 minutes so it firms up and the flavours meld.⏱ 15 minResultChilled pork and onion mixture |
| 16 | — | | Take the bowl out of the refrigerator.⏱ 15sResultChilled pork and onion mixture |
| 17 | Chilled pork and onion mixturestep 16 | | Wet your hand with cold water, scoop about 70 g of the chilled mixture into your palm and press it into an oval patty roughly 1.5 cm thick; make 12 and set them on the plate as you go.⏱ 4 minResultShaped frikadellerused in step 20 |
| 18 | 2 tbsp | | Add the butter to the frying pan and set it over a medium heat.⏱ 15sResultButter |
| 19 | — | | Let the butter melt and foam, swirling the pan gently so it coats the base evenly.⏱ 2 minResultMelted butter |
| 20 | Shaped frikadellerstep 17 | | Lay the shaped frikadeller into the foaming butter, spacing them apart so they are not touching.⏱ 15sResultMelted butter and shaped frikadeller |
| 21 | — | | Fry the frikadeller undisturbed for 5 minutes until a deep golden crust forms on the underside.⏱ 5 minResultPan-fried frikadeller |
| 22 | — | | Slide a spatula under each patty and flip it over in one confident movement.⏱ 15sResultFlipped frikadeller |
| 23 | 1 tbsp | | Add the remaining butter to the pan alongside the frikadeller.⏱ 15sResultFlipped frikadeller and butter |
| 24 | — | | Fry for a further 5 minutes over a medium heat, tilting the pan and spooning the butter over, until golden on both sides and the centre of the largest reads 71 °C on a thermometer; turn the heat down if the butter starts to burn.⏱ 5 minResultCooked frikadeller |
| Total Time | 47 min | ||
| Nutrient | Per serving |
|---|---|
| 445kcal | |
| 30g | |
| 32g | |
| 15g | |
| 9g | |
| 3g | |
| 0.8g | |
| 775mg |
Frikadeller are Denmark's beloved pan-fried pork patties — soft, lightly spiced, and browned in butter to a deep golden crust. Grated onion and milk keep the interior tender and almost fluffy, while allspice and nutmeg give a warm, subtly aromatic note. They sit comfortably at the centre of a weeknight supper or a more relaxed spread.
What you’ll doYou will beat pork mince with grated onion, egg, flour, milk and warm spices into a soft mixture and chill it to firm up. Shaped with a wet hand, the patties are fried in foaming butter until browned and cooked through.
