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.
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.
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 a couple of lunches and shared the last one with my dog.
She loves my cooking.
Karbonader (Breaded Pork Patties)
- 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
- 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.
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.