Frikadeller med Kartoffelsalat
Juicy Danish meatballs (frikadeller) served with a creamy, tangy potato salad. A beloved classic for everyday meals and gatherings.
🧂 Ingredients
- 500 g Ground pork
- 250 g Ground veal
- 1 medium Onion(finely chopped)
- 1 large Egg
- 3 tbsp All-purpose flour
- 100 ml Milk
- 1.5 tsp Salt
- 1/2 tsp Black pepper
- for frying Butter or oil
- 1 kg Potatoes(waxy variety, boiled and cooled)
- 4 tbsp Mayonnaise
- 2 tbsp Sour cream
- 1 tsp Dijon mustard
- 1/4 small Red onion(finely chopped)
- 2 tbsp Fresh chives(chopped)
- to taste Salt and pepper
👨🍳 Instructions
- 1
Boil the potatoes until tender. Let them cool completely, then peel and cut into bite-sized pieces.
💡 Tip: Using waxy potatoes prevents them from becoming mushy. - 2
In a large bowl, combine ground pork, ground veal, finely chopped onion, egg, flour, milk, salt, and pepper. Mix well until everything is thoroughly combined.
💡 Tip: Don't overmix, as this can make the frikadeller tough. - 3
Heat butter or oil in a large skillet over medium heat. Form the meat mixture into oval-shaped patties (frikadeller) and fry for about 5-7 minutes per side, until golden brown and cooked through.
💡 Tip: You can wet your hands slightly to prevent the meat from sticking. - 4
While the frikadeller are frying, prepare the potato salad. In a separate bowl, combine the cooled, diced potatoes with mayonnaise, sour cream, Dijon mustard, finely chopped red onion, and chives.
💡 Tip: Season the potato salad generously with salt and pepper. - 5
Gently toss the potato salad to combine all ingredients. Let it sit for at least 10 minutes for the flavors to meld.
- 6
Serve the warm frikadeller with the creamy potato salad.
💡 Pro Tips
- ✓For extra flavor, you can add a tablespoon of finely chopped fresh dill to the potato salad.
- ✓If the meat mixture seems too wet, add a little more flour.
- ✓Frikadeller can be made ahead of time and reheated gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of finely chopped pickles to the potato salad for a bit of crunch and tang.
- Serve with a side of pickled beetroot or red cabbage.