Frikadeller

Frikadeller are flat, pan-fried meatballs made from ground meat, most closely associated with Danish cooking and, more broadly, with Scandinavian cuisine. They are also among the most widespread meat dishes across much of Central and Eastern Europe.

History

The dish has no documented origin. Its name comes from German and appears in writing as early as the seventeenth century; its etymology is uncertain and has been linked to French and to an older veal dish called fricandeau. German itself has a remarkably variable name for it, with at least sixteen recorded regional forms.

Through cultural exchange, the dish spread to Germany, Austria, Hungary and Poland, where it has names such as Kotlety Mielone. From there it reached Norway, the Czech Republic, Slovakia, Croatia, Russia, Ukraine and the Netherlands, and also South Africa, where it is part of Afrikaner culinary heritage.

Culture

In Denmark, they are traditionally made from a blend of two meats, usually veal, pork or beef, mixed with onion, egg, milk, breadcrumbs, salt and pepper. They are fried in pork or beef fat or, more often today, in butter, margarine or vegetable oil. As a main course they come with boiled potatoes and brown sauce, accompanied by pickled beetroot or braised red cabbage. They also appear on rye bread as a traditional open sandwich.

The fish version, fiskefrikadeller, is usually made with cod and served with remoulade. Paired with cold potato salad, they are popular at picnics and shared meals, since both parts travel easily. In Sweden the name refers to boiled meatballs, often served in soup, and in Hungary, Slovenia and Croatia the dish is known as fasírt or faširanci. In Spain it is called filete ruso.

Trivia