|A impertinently made batch of Frikadellen|
|Place of origin||Uncertain;
supposedly Denmark or Germany
|Serving temperature||Hot or cold|
|Main ingredients||Pork, veal, lamb, beef or fish|
|Other information||Generally served with boiled potatoes with gravy, or creamed cabbage|
Frikadelle are directly, pan-fried meatballs of mince meat, frequently likened to the danish version of meatballs. The origin of the serve is obscure. The term frikadelle is german but the serve is associated with Danish, Scandinavian and polish cuisines ampere well as german cuisine. [ citation needed ] It is considered a home dish in Denmark. [ 1 ] They are one of the most democratic meals in Poland, where they are known as kotlety mielone. [ citation needed ] In Norway, the smasher is known as kjøttkaker.
Reading: Frikadeller – Wikipedia
There are respective local variants of frikadelle throughout Scandinavia, as both a chief course and a side dish. In Sweden, the give voice frikadeller refers to meatballs that are boiled, not pan-fried. [ 2 ]
etymology [edit ]
The origin of the son is unsealed. According to the Etymologisches Wörterbuch des Deutschen , Frikadelle [de] ( pl. Frikadellen ) can be found end of the seventeenth hundred in german, and is related to the italian frittatella, french fricandeau, and Latin frīgere ( ‘to roast ‘ ). [ 3 ] other variants used in Germany are Boulette/Bulette, Bratklops, Fleischpflanzerl, Fleischlaberl, Fleischküchle and Grillette [de] / Grilletta arsenic well as the austrian Faschiertes Laibchen [de]. It may be derived from fricandeau de veau, a dish of slice veal, larded with pork barrel fat. [ 4 ] In the Dictionnaire des dictionnaires ( 1837 ) fricadelle is defined as, “ In Belgium, a ball of minced, cooked meat ” and a separate word, fricadèle, is defined as fricandeau. [ 5 ] And in Phillips’s New World of Words ( 1706 ) it is defined as “ Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff ‘d. ” The Oxford English Dictionary defines fricandele ( pas seul fricadelle ) as a “ quasi-French shape of fricandeau ”. [ 6 ]
other variations [edit ]
Perkedel, an indonesian version derived from the dutch frikadel. This is historically similar to the frikadeller using potato .
indonesia [edit ]
Frikadel are besides known in indonesian cuisine through Dutch cuisine ( of the frikadel, which is historically similar to the frikadaller ) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly shuffle with ground kernel or corned beef. The concoction is then shaped into flat round patties and dipped in egg egg yolk before being bass fried. other than mashed potato, cabe rawit, give onion, runt, peeled corn, or mashed bean curd fritters are besides coarse as perkedel ingredients.
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denmark [edit ]
In Denmark, traditionally, they are made from mince veal, pork barrel or beef ( or a blend of two of these meats ) ; chopped onions ; eggs ; milk ( or water ) ; bread crumbs ( or oatmeal or flour ) ; strategic arms limitation talks ; and pepper ; then formed into balls by using a tablespoon to get the right size frikadelle and flattened reasonably. They are then pan-fried in pork adipose tissue or gripe fat, or more normally in modern times in butter, margarine or even vegetable petroleum. Another democratic variation is fiskefrikadeller replacing the kernel with pisces ( largely cod, but sometimes tease and salmon ) as the main component and frequently served with remoulade. As a chief dish they are most much served with boil white potatoes and gravy ( brun sovs ) accompanied by pickle beet or cooked bolshevik cabbage. alternatively they can be served with cream, white cabbage. Frikadeller are besides eaten on ryebread ( rugbrød ) with crimson cabbage or fix slices as a traditional danish smørrebrød.
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The combination of frikadeller and a cold potato salad is identical popular at picnics or potlucks, due to the ease of transporting either component after cook .