History

Frikadeller appeared in Danish home cooking by the late 18th century, with the modern restaurant version stabilising at Copenhagen's smørrebrød-adjacent kitchens through the 1900s. The dish travels well as a smørrebrød topping (cold frikadeller on rye with pickled red cabbage) and as a hot main with potatoes and gravy.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 4Hands-on 25 minTotal 45 minDifficulty Easy

Ingredients

  • 500g minced pork (20 percent fat)
  • 200g minced veal (optional; if not, 700g pork total)
  • 1 large onion, finely grated
  • 1 large egg
  • 120ml whole milk
  • 60g plain flour
  • 1 teaspoon ground allspice
  • 1.5 teaspoons sea salt, plenty of black pepper
  • 60g unsalted butter for frying
  • To serve: boiled new potatoes, brown gravy, pickled red cabbage

Method

  1. Combine pork, veal, onion, egg, milk, flour, allspice, salt and pepper in a bowl. Mix with a wooden spoon for 3 to 4 minutes until thick and uniform.
  2. Rest the mixture, covered, in the fridge for 20 minutes.
  3. Shape the mixture into oval patties with a wet spoon and a wet hand, about 7cm long and 2cm thick.
  4. Melt butter in a large frying pan over medium heat. Fry the frikadeller in batches, 4 minutes per side, basting with the butter as they cook.
  5. Serve hot with boiled new potatoes, brown gravy and pickled red cabbage.

Tip from the editors. The mixture should be wet and sticky; if it feels firm, add a splash more milk. The wetter it is, the lighter the cooked frikadelle.

Where to eat frikadeller

Frikadeller in Copenhagen

Schønnemann ★ 4.8

Smørrebrød$$$indre-byDaily 11:30-17:00

Schønnemann on Hauser Plads in Copenhagen has served smørrebrød since 1877, with house-baked rye, a 140-bottle snaps cabinet and lunch-only service.

Signature: Marinated herring, Stegt flæsk smørrebrød, Karrysild

Order: Marinated herring with raw onion, capers and rye, plus a glass of cold akvavit.

Tip: Lunch only, closed Sunday and books a week ahead. Walk in at 14:30 for the best chance of a counter seat.

Hauser Plads 16, 1127 København K Book →

Aamanns 1921 ★ 4.6

Smørrebrød$$$indre-byMon-Thu 11:30-22:30, Fri-Sat 11:30-23:00, Sun 11:30-17:00

Aamanns 1921 on Niels Hemmingsens Gade in Copenhagen serves Adam Aamann's modern smørrebrød at lunch and a Nordic dinner menu, with a silver organic dining.

Signature: Roasted pork smørrebrød, Smoked salmon, Frikadeller

Order: The four-piece smørrebrød lunch with a glass of snaps and a beer chaser.

Tip: Open seven days for lunch and dinner; book dinner on the website.

Niels Hemmingsens Gade 19-21, 1153 København K Book →

Restaurant Sankt Annæ ★ 4.3

Nordic$$Mon-Sat 11:30-16:00, closed Sun

Restaurant Sankt Annæ in Copenhagen: nordic room. Open since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes.

Why locals love it: Open since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes smørrebrød lunch spot rather than a tourist set piece.

Tip: Tuesday to Saturday lunch only. Walk-ins easier after 14:00.

Sankt Annæ Plads 12, 1250 København K

Café Wilder ★ 4.2

BrunchFrench-Italian brunch with eggs Benedict$$DKK 145-225Sat-Sun 09:00-15:00Reservations via website

Café Wilder on Wildersgade in Christianshavn runs a weekend brunch of eggs Benedict, croque madame and sourdough toast in a long-running corner bistro.

Order: Eggs Benedict with smoked salmon and a glass of cremant.

Tip: Book ahead for Sunday brunch; the terrace gets the morning sun.

Wildersgade 56, 1408 København K

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