Frikadeller

This is a Danish classic, made here with chicken instead of veal.
Frikadeller
INGREDIENTS
250g (9oz) minced pork
250g (9oz) minced chicken or turkey
1 onion, grated
60g (2oz) fresh white breadcrumbs
5–6 tbsp milk
1⁄2 tsp dried thyme
salt and freshly ground black pepper
1 egg, beaten
flour, for dusting
sunflower oil, for shallow frying
1 lemon, cut into wedges, to serve
METHOD
1 Put the pork, chicken, onion, breadcrumbs, milk, and thyme in a large bowl. Mix together and
season with salt and pepper.
2 Stir in the egg and a little extra milk, if necessary, to make the mixture soft but not sticky. With
lightly floured hands, shape the mixture into 16 small balls.
3 Heat the oil in a frying pan and fry the meatballs over a medium heat for 8–10 minutes, turning
often, until golden brown.
4 Drain on kitchen paper, then serve while still hot, with lemon wedges.

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