Danish breaded pork patties (krebinetter)
Recipe for Danish breaded pork patties with stewed peas and carrotsThe classic Danish dish krebinatter or karbonader as they are also called, with stewed vegetables. We eat it with boiled potatoes. It is a wonderful dish that the whole family loves.
Ingredients
- 600 g minced pork
- 1 glass capers
- 2 eggs for breading
- 2 dl bread crumbs for breading
- Oil for frying
Stewed peas and carrots
- 750 g frozen peas and carrots
- 50 g butter
- 2 tbsp all purpose flour with top
- 2 dl milk
- Water
- 1 pork stock cube
- 1 dl parsley finely chopped
- ¼ tsp nutmeg finely grated
Instructions
- Find a large bowl and add the mince and capers and the liquid from the glass. Mix the mince thoroughly and form 4 patties. Find a frying pan and heat up the olive oil. Now the patties should be breaded. First, they are turned into beaten eggs and then into bread crumbs. Then they should go on the hot frying pan and fry at medium heat approx. 10-15 min. on both sides.
- While the breaded patties are frying in the pan, you can make the sauce. When you turn over the patties, the peas and carrots goes in a pot of boiling water, and get a short boil so they still have a little bite. Pour off the water and let them drip off.
- Melt the butter in a pot over medium heat and add the flour while whisking until it becomes a smooth mixture. Let it cook over low heat for approx. 1 min while whisking.
- Gradually add the milk while whisking. Continue adding water to the sauce until it has the desired consistency. Add the stock cubes together with the grated nutmeg and peas and carrots. Let it simmer for approx. 5 min, remember to stir so it does not burn in the bottom. Finish by adding parsley and season with salt and pepper.
- Serve the dish with boiled potatoes!
Nutrition
Calories: 887kcal
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