Danish Frikadeller with Pan Gravy, Pickled Cucumber and Potatoes (Frikadeller med pandesauce, agurk og kartofler)
This is classic Danish comfort food at its best: juicy pork frikadeller served with rich brown pan gravy, homemade pickled cucumber, boiled potatoes and tender pointed cabbage.
It is the kind of traditional meal many Danes associate with grandparents, family dinners and proper homemade brown gravy.
The combination of savoury meatballs, creamy gravy, tart cucumber and soft cabbage makes this a wonderfully balanced and comforting meal.
Ingredients
Frikadeller
- 400 g (14 oz) ground pork
- 25 g (about ¼ cup) quick oats
- 20 g (about 2½ tbsp) all-purpose flour
- 100 ml (⅓ cup + 1 tbsp) milk
- 2 eggs
- 1 onion, finely chopped
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, for frying
- 1 tbsp butter, for frying
Pan Gravy
- Pan drippings and browned bits from frying the frikadeller
- 100 ml (⅓ cup + 1 tbsp) vegetable broth
- 200 ml (¾ cup + 1 tbsp) potato cooking water
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- 2 tbsp cornstarch
- 2 drops gravy browning, optional
- Salt and freshly ground black pepper, to taste
Pickled Cucumber
- 1 cucumber
- 200 ml (¾ cup + 1 tbsp) apple cider vinegar
- 75 g (about ⅓ cup) sugar
- Salt and freshly ground black pepper, to taste
- 100 ml (⅓ cup + 1 tbsp) boiling water
- 1 tsp dried dill
For Serving
- 1 kg (2.2 lb) potatoes
- 1 pointed cabbage, finely shredded
Instructions
1. Make the Pickled Cucumber
Stir the sugar and a little salt into the boiling water until dissolved.
Allow the mixture to cool slightly, then add the apple cider vinegar, black pepper and dried dill.
Slice the cucumber very thinly.
Place the cucumber slices in a clean jar or bowl and pour the pickling liquid over them.
Allow the cucumber to pickle for at least 20 minutes, preferably longer.
2. Prepare the Frikadeller Mixture
Add the ground pork, oats, flour, milk, eggs, onion, thyme, salt and pepper to a large bowl.
Mix with a hand mixer for 2–3 minutes, until the mixture is well combined and slightly sticky.
Cover and refrigerate for at least 30 minutes.
3. Cook the Potatoes
While the meat mixture rests, place the potatoes in a saucepan of lightly salted water.
Boil for approximately 16–20 minutes, depending on their size, until tender.
Drain, reserving 200 ml (¾ cup + 1 tbsp) of the cooking water for the gravy.
Keep the potatoes warm in the covered saucepan until ready to serve.
4. Fry the Frikadeller
Shape the pork mixture into oval meatballs.
Heat the olive oil and butter in a frying pan over medium heat.
Fry the frikadeller for approximately 5 minutes per side, or until browned and cooked through.
Transfer them to a plate and keep warm.
Leave the cooking fat and browned bits in the pan for the gravy.
5. Make the Pan Gravy
Add the vegetable broth and reserved potato cooking water to the frying pan.
Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan.
Stir until the flavourful pan drippings are incorporated into the liquid.
Mix the cornstarch into the heavy cream until smooth.
Whisk the cream mixture into the pan.
Season with salt and pepper and add a few drops of gravy browning if you want a deeper brown colour.
Allow the gravy to simmer for a few minutes until thickened and smooth.
6. Prepare the Pointed Cabbage
Place the finely shredded pointed cabbage in a bowl.
Add 1–2 tbsp of the pickling liquid from the cucumbers.
Massage the cabbage with your hands for about 1 minute, until it softens and becomes tender.
Season with salt and pepper to taste.
7. Serve
Serve the hot frikadeller with boiled potatoes, pan gravy, pickled cucumber and tender pointed cabbage.
Notes
Frikadeller are one of Denmark’s most beloved traditional dishes and are usually made from pork, or a mixture of pork and veal.
Letting the meat mixture rest before frying helps the oats and flour absorb the liquid and gives the frikadeller a better texture.
The pan gravy gets much of its flavour from the browned bits left behind after frying the meatballs, so do not clean the pan before making the sauce.
Using potato cooking water also adds a little starch and body to the gravy.
Recipe and image source: Valdemarsro.dk
