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Frikadellesandwich
A popular Danish open-faced sandwich featuring a hearty frikadelle (meatball patty) served on a rye bread bun with classic toppings like remoulade, pickled red cabbage, and crispy onions. It's a beloved fast-food item and a common lunch option.
ð§ ææ
- 500 g Ground pork
- 250 g Ground beef
- 1 medium, finely grated Onion
- 1 large Egg
- 2 tbsp All-purpose flour
- 3 tbsp Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 4 large Rye bread buns
- to taste Remoulade sauce
- to taste Pickled red cabbage
- to taste Crispy fried onions
ðšâð³ äœãæ¹
- 1
Make the frikadeller: In a large bowl, combine ground pork, ground beef, grated onion, egg, flour, milk, salt, and pepper. Mix well until just combined. Do not overmix.
- 2
Form the frikadeller: Shape the mixture into 4 large, flattened patties (about 1 cm thick). They should not be perfectly round; a more organic shape is traditional.
- 3
Cook the frikadeller: Heat butter in a large skillet over medium heat. Fry the frikadeller for about 4-5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 4
Prepare the buns: Slice the rye bread buns in half horizontally and lightly toast them, if desired.
- 5
Assemble the sandwiches: Spread a generous layer of remoulade sauce on the bottom half of each bun. Place a frikadelle on top of the remoulade.
- 6
Add toppings: Top the frikadelle with pickled red cabbage and crispy fried onions.
- 7
Serve immediately.
ð¡ ããã®ã³ã
- âFor a more authentic flavor, use a mix of pork and veal for the meatball mixture.
- âIf you can't find rye bread buns, use regular burger buns or slices of rye bread.
- âHomemade pickled red cabbage is highly recommended for the best flavor.
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- Add a slice of cheese on top of the frikadelle before serving.
- Serve with a side of Danish potato salad (kartoffelsalat).