Contents
Frikadeller are traditional Danish meat patties that have been bringing warmth and comfort to Danish tables for generations. These slightly flattened, pan-fried patties are known for their crispy golden crust and juicy, tender inside. This article explores the history and unique qualities of frikadeller and provides a simple step-by-step recipe so anyone can experience an authentic taste of Denmark at home. Perfect for family dinners, picnics, or quick snacks on the go.
Ingredients
- 600 g ground pork or a mix of pork and beef
- 1 small shallot, finely minced
- 2 cloves garlic, crushed
- 1 egg
- 100 ml buttermilk or whole milk
- 60 g breadcrumbs
- 1 tbsp Dijon mustard
- A handful of fresh parsley, chopped
- ½ tsp ground white pepper
- 1 tsp salt
- a pinch of allspice or nutmeg optional
- Butter and oil for frying
Instructions
- In a large bowl, combine the ground meat with the minced shallot, garlic, egg, and mustard. Stir gently.
- Add salt, pepper, parsley, and optional spices. Pour in the buttermilk and mix again. Finally, stir in the breadcrumbs until the mixture is soft but not runny.
- Cover and refrigerate for 20–30 minutes to let the flavors meld and the breadcrumbs absorb moisture.
- Wet your hands slightly and shape the mixture into flattened oval patties, about the size of your palm.
- Heat butter and oil in a skillet over medium heat. Fry the patties in batches for 4–5 minutes per side until golden and cooked through.
- Serve warm with boiled potatoes, pickled vegetables, or rye bread — or enjoy cold as leftovers!
Notes
Frikadeller: the humble Danish dish that feels like home 🇩🇰
There’s something about Danish comfort food that hits differently — and if you’ve ever sat down to a warm plate of frikadeller, you’ll know exactly what that means. These slightly flattened, pan-fried meat patties may look simple at first glance, but don’t be fooled. Packed with savory flavor and rooted in generations of tradition, frikadeller are one of those dishes that feel like a hug from your grandmother — cozy, nostalgic, and deeply satisfying.
What makes frikadeller so special? 💛
Frikadeller are often mistaken for meatballs, but calling them that doesn’t quite do them justice. Unlike their smaller, rounder cousins from Sweden or Italy, Danish frikadeller are bigger, flatter, and pan-fried until the edges are crisp and golden while the inside stays juicy and tender. They’re not flashy or complicated, and that’s exactly the point. This is food made for families — for Sunday lunches, school lunches, and cozy winter dinners when the rain taps softly on your window and you just want something that tastes like home.Where do they come from? 🌍
The origins of frikadeller go back centuries, with similar recipes popping up across Germany, Poland, and other parts of Northern Europe. The word itself likely comes from the German Frikadelle, but it’s in Denmark that these meat patties found their true identity. Over time, every household put its own twist on the recipe — some adding oats instead of breadcrumbs, others spicing them up with a pinch of nutmeg or mustard. What they all share, though, is a sense of familiarity. They’re the kind of food that doesn’t need to impress — it just needs to comfort.How Danes eat them — and how you should too 🍽️
Frikadeller are super versatile, which is one reason they’re so loved. You can serve them warm with boiled potatoes and creamy gravy, or go the cold route with rye bread and remoulade sauce. Popular pairings include:- Pickled red cabbage or cucumbers 🥒
- Potato salad or crispy green salad 🥗
- Classic brown sauce or mustard
- Open-faced sandwiches (smørrebrød) with lettuce and remoulade
- Even wrapped in a lunchbox for the next day’s meal!
