Frikadeller with Dill and Parsley Sauce
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Ingredients
- 500 g pork mince
- 1 onion
- 2 tbsp plain flour
- 1 egg
- 50 ml milk
- 20 g butter
- 10 g fresh dill
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 27.1 g
- Carbohydrate
- 6.8 g
- of which sugars
- 2.9 g
- Fat
- 23.4 g
- of which saturates
- 9.5 g
- Fibre
- 0.8 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince, grated onion, flour, egg and milk with a good pinch of salt and pepper, then shape into 8 oval patties.
- 2
Fry the patties in a little oil for 5-6 minutes each side until golden and cooked through with no pink remaining, then set aside.
- 3
Melt the butter in the same pan, stir in a tablespoon of flour and cook for 1 minute, then gradually whisk in 250ml of water or stock to make a smooth sauce.
- 4
Stir in the chopped dill and parsley and simmer for 2-3 minutes.
- 5
Return the frikadeller to the sauce to warm through, then serve.
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