Frikadeller

Method

Soak the breadcrumbs in milk for 5 minutes until soft. Combine the pork and beef mince in a large bowl with the soaked breadcrumbs, diced onion, egg, salt and pepper, mixing gently with your hands until just combined without overworking the meat. Shape the mixture into 12 oval patties, approximately 7cm long and 2cm thick. Heat butter and oil in a large frying pan over medium-high heat until foaming. Fry the frikadeller in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate and serve immediately with pickled gherkins, potato salad and brown gravy.