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.