Frikadelle

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Frikadelle

Frikadelle is a round, flat meat patty that is pan-fried. The exact origin isn’t clear, but it’s common in German, Nordic, and Polish cooking and has many regional names.

What goes in: ground meat (pork, beef, veal, lamb, or even fish) mixed with chopped onion, eggs, milk or water, bread crumbs or oats, salt and pepper. In Denmark, they often use a mix of meats, form the mixture into balls, flatten them a little, and fry in fat, butter, or oil.

How it’s served: hot or cold, usually with boiled potatoes and gravy or creamed cabbage. It can also be eaten on rye bread as part of smørrebrød. A fish version called fiskefrikadeller uses cod or salmon and is served with remoulade.

Variations: Poland has kotlety mielone; there are many related dishes in Belgium, France, and beyond. Indonesia has perkedel, a potato-based variation influenced by frikadelle. South African versions with similar patties are also common.