DANISH BREADED PORK PATTIES
This traditional dish is in Danish called Karbonader or sometimes Krebinetter. I have always called them Krebinetter. However, I must confess after having searched around the internet I think the most common name for this dish is Karbonader. The word Karbonader can't be translated into English but they can be called Danish Breaded Pork Patties. I am not sure if this dish was originally invented in Denmark. However, it has always been a popular and traditional dish on the Danish dinner table.
Categories dinner
Time 30m
Yield 2-3 people
Number Of Ingredients 6
Steps:
- 1. Start by dividing the meat into 5 portions of about 100 g each (or 1/5 lb each) and shape them into circular thick patties. 2. In a deep plate; beat the egg together with the water. 3. In a second plate; mix the bread crumbs together with salt and pepper. 4. Now dip the pork patties in the egg mixture and then in the breadcrumbs. Make sure the entire patty is covered with breadcrumbs. One time should be enough but if you like a thicker layer of breading - then repeat this step one more time. 5. On a frying pan; add the butter and fry the breaded pork patties for about 5-8 minutes. Flip them over from time-to-time.
SCANDINAVIAN PORK PATTIES WITH GRAVY
Make and share this Scandinavian Pork Patties With Gravy recipe from Food.com.
Provided by currybunny
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small mixer bowl at low speed, beat pork, 1/4 cup flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon pepper just until blended. Slowly add 1/2 cup water and beat until mixture is smooth and light.
- In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until foam subsides. Drop about 1/4 cup of the pork mixture at a time into skillet and shape into patties about 1/2 -inch thick. Sauté 7 minutes or until a rich medium-brown crust forms. Turn patties and cook 7 minutes longer or until no longer pink in the center. Drain on paper towels and keep warm.
- In a medium saucepan over medium heat, sauté chopped onion in 1 tablespoon of the margarine 3 minutes. Add mushrooms and sauté 2 minutes longer. Remove to a small bowl; set aside.
- In the same saucepan over medium heat, melt remaining 2 tablespoons margarine. Add 2 tablespoons flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 cups water, bouillon granules, and 1/8 teaspoon pepper. Stirring, bring to a boil and boil 3 minutes or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).
- Serve with potatoes. Pass gravy separately.
Nutrition Facts : Calories 517.7, Fat 39.4, SaturatedFat 13.2, Cholesterol 145.5, Sodium 569.4, Carbohydrate 13.7, Fiber 0.9, Sugar 1.5, Protein 26.6
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