Frikadelle

 ( Danish Cuisine ) 

A frikadelle is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the Germany version of . The origin of the dish is unknown. The term Frikadelle is German language but the dish is associated with German cuisine, Nordic cuisine and Polish cuisine cuisines. They are one of the most popular meals in Poland, where they are known as kotlety mielone (literally "ground cutlets").

There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.

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Etymology The origin of the word is uncertain. According to the Etymologisches Wörterbuch des Deutschen , the noun Frikadelle (pl. Frikadellen) can be found at the end of the 17th century in German, and is related to the French noun fricandeau, and the Latin verb frīgere ("to roast" or "to fry").

/ref> including Boulette/Bulette, Bratklops, Fleischpflanzerl, Fleischlaberl, Fleischküchle and /Grillette as well as the Austrian . It may be derived from fricandeau de veau, a dish of sliced veal, larded with pork fat.Éric Boschman; Nathalie Derny (2008) "La Fricadelle", Le Goût des Belges, vol. 2, p. 33, Éditions Racine In the Dictionnaire des dictionnaires (1837) fricadelle is defined as, "In Belgium, a ball of ground, cooked meat" and a separate word, fricadèle, is defined as fricandeau. And in Phillips's New World of Words (1706) it is defined as "Fricandoe, a sort of Scotch collops made of thin slices of Veal, well larded and stuff'd." The Oxford English Dictionary defines fricandele (variation fricadelle) as a "quasi-French form of fricandeau". Oxford English Dictionary (2003)

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Other variations

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Denmark In Denmark, traditionally, they are made from ground veal, pork or beef (or a blend of two of these meats); chopped ; eggs; milk (or water); bread crumbs (or oatmeal or flour); edible salt; and black pepper; then formed into balls by using a tablespoon to get the right size frikadelle and flattened somewhat. They are then pan-fried in Lard or Dripping, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is fiskefrikadeller replacing the meat with fish (mostly cod, but sometimes cod and salmon) as the main ingredient and often served with remoulade.

As a main dish, they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage. Alternatively, they can be served with creamed, white cabbage.

Frikadeller are also eaten on ryebread (rugbrød) with red cabbage or pickle slices as a traditional Danish smørrebrød.

The combination of frikadeller and a cold potato salad is very popular at or , due to the ease of transporting either component after cooking.

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Indonesia Frikadel are also known in Indonesian cuisine through Dutch cuisine (of the Frikandel, which is historically similar to the frikadaller) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, cabe rawit, spring onion, shrimp, peeled Maize, or mashed tofu fritters are also common as perkedel ingredients.

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South Africa Frikkedelle is also popular in most traditional South African cuisine like the Cape Malay and Boer, with both British and German influence from the early settlers. Frikadelle is not only panfried, but often baked in the oven to give it a cripsy outside with a tender and juicy inside. It is served with side dishes of a starch like rice, samp, "pap", or mashed potatoes, accompanied by vegetables and or salad.

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See also

• Köfte
• Faggot (food)
• Hamburg steak
• Hamburger
• Chapli kabab
• Shami kebab
• List of meatball dishes
• Patty
• Perkedel
• Cuisine of Denmark
• Cuisine of Germany
• Cuisine of Norway
• Salisbury steak
• South African cuisine
• Skilpadjies
• Swedish meatball
• Dry meatballs
• Tteok-galbi
• Fasírt (food)

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Explanatory notes

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External links