Danish frikadeller
- Good for lunch
- Good for dinner
Four portions of Danish pork meat patties without an uncounted side dish.
4 servingsFinal yield 920 g
Ingredients
- 700 gPork, ground, 84% lean / 16% fat, raw
- 120 gOnions, raw
- 100 gEgg, whole, raw, fresh
- 130 gMilk, whole, 3.25% milkfat, with added vitamin D
- 70 gBread, crumbs, dry, grated, plain
- 17.5 gButter, without salt
- 5 gSalt, table
- 1 gSpices, pepper, black
Method
- Grate onion. Mix ground pork with onion, egg, milk, breadcrumbs, salt and pepper and rest for 10 minutes.
- Use a wet spoon to shape 12 oval patties of about 95 g each. Heat 35 g butter in a pan to 175 °C.
- Fry patties 8 minutes on the first side and 10 on the second until 72 °C at the centre. Rest 3 minutes and serve three per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,200.8 kcal
- Protein
- 153.5 g
- Fat
- 143.8 g
- Total carbohydrate (by difference)
- 72.3 g
- Total dietary fibre (USDA)
- 5.4 g
- Saturated fatty acids
- 49.8 g
- Sodium
- 3,131.1 mg
- Salt (sodium × 2.5)
- 7.8 g
Per serving
- Energy
- 550.2 kcal
- Protein
- 38.4 g
- Fat
- 35.9 g
- Total carbohydrate (by difference)
- 18.1 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 12.5 g
- Sodium
- 782.8 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 239.2 kcal
- Protein
- 16.7 g
- Fat
- 15.6 g
- Total carbohydrate (by difference)
- 7.9 g
- Total dietary fibre (USDA)
- 0.59 g
- Saturated fatty acids
- 5.4 g
- Sodium
- 340.3 mg
- Salt (sodium × 2.5)
- 0.85 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal