The Danish Frikadeller

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is cheaper.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers are often less expensive.

Peel and quarter the onion, then blend it with the milk in a food processor until smooth.

Add the eggs to the blended mixture and combine.

Pour the mixture into a large bowl and add the bread crumbs, letting it sit for a few minutes.

Mix 10 grams of salt into the minced meat by hand or using a stand mixer.

Combine the breadcrumb mixture with the meat until it resembles sausage meat and let it chill in the fridge for at least 30 minutes.

Prepare the cabbage by cutting it into quarters, removing the stem, and cutting it into ribbons, then boil and drain.

Shape the chilled meat mixture into frikadella using a spoon dipped in water to prevent sticking.

Melt butter in a frying pan and cook the frikadella for about 8 minutes, turning occasionally until browned.

Keep cooked frikadella warm in a low oven if cooking in batches.

In the same pan used for the cabbage, melt 50 grams of butter, add 2 tablespoons of flour, and mix until no butter remains.

Add milk to the flour mixture to achieve desired thickness, then stir in the pre-cooked cabbage and heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens