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.  

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. 

 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 ServingsAuthor: Sid's Sea Palm Cooking slightly adapted from Danish Heritage Cook Bookprint 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.
   
   Dip the patties into the egg
   
   and then into the Panko Bread Crumbs, pressing down slightly to make sure the crumbs adhere.
   
   Add the breaded patties to the hot pan, 4 at a time,and cook for about 5 minutes on each side,
   
   removing them to a warm plate. Serve with your choice of vegetables.

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This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook. 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.