Frikadeller (Danish Pork Meatballs)

Ingredients

For 4 portions

• 🥩 500g pork, ground or patty
• 🧅 1 medium onions
• 🍳 1 medium egg
• 🥛 100ml milk
• 🌾 40g flour
• 🌿 0.5 Tsp allspice
• 🧂 1.5 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🧈 30g butter
• 🏺 1 Tbsp sunflower oil
• 🥔 900g potato
• 🥬 500g red cabbage
• 🥣 4 Tbsp white wine vinegar
• 🍚 3 Tbsp sugar
• 🥣 2 Tbsp jam
• 🌿 10g parsley

Method

1. For the red cabbage, finely shred it and put it in a pan with the vinegar, sugar, redcurrant or other jam, a pinch of salt and 100 ml of water. Cover and simmer gently for 45 minutes, stirring now and then, until soft and glossy.
2. Grate the onion finely. In a bowl, mix the pork mince with the onion, egg, milk, flour, allspice, salt and pepper. Beat well with a wooden spoon for 2 minutes until light and sticky. Leave for 15 minutes.
3. Peel the potatoes and boil in salted water for 20 minutes until tender.
4. Heat the butter and oil in a large frying pan over a medium heat. Using a tablespoon and the palm of your hand, shape the mixture into slightly flattened ovals, about 12.
5. Fry for 5–6 minutes a side until deep brown and cooked through.
6. Serve the frikadeller with the potatoes sprinkled with chopped parsley and the red cabbage.