Danish Frikadeller recipe World Food for Kids

Frikadeller (pronounced freg-a-deluh) would have to be one of the most iconic dishes of Denmark. The brilliant thing about this dish (from a mother of boys perspective) is that they taste great, kids and adults love them, and they are so quick and easy to make. They are also great for a party.

Having a Danish father, frikadeller featured often on the menu as we were growing up. I remember fondly my Farmor (it means father’s mother) cooking frikadeller, with potato every time we came for dinner. (I’m sure she must have cooked other things but I can’t remember!)

I have tried so many times to replicate my Farmor’s recipe but as it was never written down and she is no longer with us, I have never been able to get my Frikadeller recipe right. That is until we went to Denmark recently.

So with the help of a friend in Denmark who is a wonderful cook, I finally have perfected these great tasting balls of meat. The boys are just as thrilled as I am, because they weren’t that happy with my past attempts. Now they absolutely love them!

Frikadeller are actually very easy to make and the kids can do most of the work if you want.

Ingredients

  • 500 grams of veal/pork mince
  • 1 chopped onion
  • 1 large egg (if you beat the egg white separately, the frikadellers are lighter)
  • Small handfull of oats
  • 100 to 200 ml of milk
  • A little flour
  • 1 teaspoon of dried basil or marjoram
  • Salt and pepper to taste
  • Butter for frying

Instructions

Add all the ingredients (except the butter) into a bowl and mix.

Cover bowl and refrigerate for around an 1 hour. This makes the mixture firmer and easier to handle.

Place a non-stick frying pan over medium-high heat, and melt a tablespoon of butter in the pan.

Use a pair of wet tablespoons (just dip them in a cup of water) to shape frikadeller and place them straight into the frying pan. Make sure they are well spaced and that you don’t have too many in at once or they will boil instead of fry!

Cook them on high heat first to get them crisp outside and them lower the heat until cooked through.

We like to serve ours with mashed potato, brown gravy and beans in winter, or potato salad in summer.

If you have any leftovers, make your own smørrebrød (Danish open sandwich) with rye bread, butter, Dijon mustard, and a couple of sliced frikadeller. If that’s too adventurous, a couple of sliced frikadeller on your favourite bread with butter always go down a treat.

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