Wednesday, November 9, 2016

Karbonader or Breaded Pork Patties

I used to love these pork patties when Mom made them. I seem to recall that they were  for special occasions, or maybe not.  

Karbonader with new Potatoes, parsley sauce and pickled beets
I hadn't thought of them in years though until I saw an article on Danish foods, and they mentioned them, and I went YES!!! I want some, now.

But I had to wait until I got to the big city or the next big city to be honest, and get some plain ground pork.   Around here, ground pork is Sausage.  But I wanted plain ground pork.

It's also been awhile since I've shared a Danish recipe, and that's long past due.

Really, it is.

I seem to recall that these were also made for special occasions,  but I also think these were also only made once in awhile cause we all loved our Frikadeller so much.

A little lesson here though.  I call these Karbonader but they're also called Krebinetter   And when I did some research, found this out. No one agrees on the name.  They all agree on a pork patty, breaded and fried though.   One source said that Karbonader were made with a combo of veal and pork and were made into football shaped patties.  Another source I found said that Krebinetter had bread crumbs mixed in with the meat, along with the seasonings.

Both agreed that you had to dip them in egg and then bread crumbs and to fry them in butter.

And umm, don't be fooled by how simple they appear, cause they're totally delicious, and easy to make.

Serve with some creamed cabbage, Stuvet Hvidkål or Ærter og gulerødder i hvid sauce  (peas and carrots in white sauce), which is traditional.  
Or as I did the first night, I served them alongside some new red potatoes with Persille Sovs (Parsley Sauce) and some syltede Rødbeder (pickled beetroots).   I also had one alongside some mashed potatoes and corn.  It's all good. 
Karbonader with new Potatoes, parsley sauce and pickled beets

 I kinda got carried away and made them way too big this time, but since I'm the only one eating them, I forgive myself. 
 I had one for dinner, and then had a couple of lunches and shared the last one with my dog.
She loves my cooking. 

yield: 4 Servingsprint recipe

Karbonader (Breaded Pork Patties)

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
These little breaded pork patties are simplicity itself. Just a couple of ingredients transforms plain ground pork into a company worthy meal.

INGREDIENTS:

  • 1 lb. Plain Ground Pork, no seasoning
  • 1 cup Panko Bread Crumbs, unseasoned
  • 1 egg, beaten with 1 Tablespoon of water
  • Salt and Pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon Olive Oil

INSTRUCTIONS:

  1. Heat a skillet or fry pan on medium heat. Add the butter and olive oil and let come up to temp while you are making the pork patties. Form the meat into 6-8 equal sized patties. Season with salt and pepper to taste.
    Seasoned Pork Patties
    Dip the patties into the egg
    Pork patty dipped in egg
    and then into the Panko Bread Crumbs, pressing down slightly to make sure the crumbs adhere.
    Pork patty pressed into panko bread crumbs
    Add the breaded patties to the hot pan, 4 at a time,and cook for about 5 minutes on each side,
    Karbonader being fried in the skillet
    removing them to a warm plate. Serve with your choice of vegetables.
Created using The Recipes Generator

The last one, got sliced very thin, put onto a piece of good white bread, and then got all 'pynted' up with some gherkins.  The dog and I loved our Smorrebrod.  The only thing that would have made it better, was a 'snaps'.  But I restrained myself.  sigh...
Why?  I really don't know.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. We love these patties,I allways dip in flour first,then in egg and crumbs.I had them in Denmark my mother-in-law made them about 40 or so years ago,so thanks for putting in recipe form.

    ReplyDelete
    Replies
    1. I love these patties as well. Growing up I seem to recall that these were a special occasion dinner. I think my Dad preferred Frikadeller. So glad you enjoy them as well.

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