Name: Frikadeller (home recipe)
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Danish
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

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

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.
Rest the mixture, covered, in the fridge for 20 minutes.
Shape the mixture into oval patties with a wet spoon and a wet hand, about 7cm long and 2cm thick.
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.
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

$$$ SmørrebrødIndre By

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

OrderMarinated herring with raw onion, capers and rye, plus a glass of cold akvavit.

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

Directions Book

Aamanns 1921 ★ 4.6

$$$ SmørrebrødIndre By

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.

OrderThe four-piece smørrebrød lunch with a glass of snaps and a beer chaser.

TipOpen seven days for lunch and dinner; book dinner on the website.

Directions Book

Restaurant Sankt Annæ ★ 4.3

$$ Nordic

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 goOpen 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.

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

Directions

Café Wilder ★ 4.2

$$ DKK 145-225BrunchFrench-Italian brunch with eggs Benedict

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

OrderEggs Benedict with smoked salmon and a glass of cremant.

TipBook ahead for Sunday brunch; the terrace gets the morning sun.