์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a more authentic flavor, use a mix of pork and veal for the meatball mixture.
- โIf you can't find rye bread buns, use regular burger buns or slices of rye bread.
- โHomemade pickled red cabbage is highly recommended for the best flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a slice of cheese on top of the frikadelle before serving.
- Serve with a side of Danish potato salad (kartoffelsalat).