ADJO’s Frikadeller (Danish meatballs)
500g minced pork
2 Tbsp flour (or potato starch for a gluten-free version)
2 Tbsp oats (omit for a gluten-free version)
100ml milk
2 eggs
1 onion, finely chopped or grated
1 clove garlic, finely chopped
handful of fresh thyme (or tsp dried)
1 tsp wholegrain mustard
1 tsp of curry powder
1 tsp of turmeric
2 tsp salt
black pepper, freshly ground, to taste
3 Tbsp olive oil, and any butter, for frying
Method
Stir minced pork with salt well (this is important as it will allow the mixture to soak up more liquid, making a juicier meatball). Mix in flour and oats. Add the eggs, and stir well until it is completely combined.
Peel and chop/grate the onion finely, add to the mix with garlic, and also add milk a little at the time while stirring thoroughly.
After this, add thyme, curry powder, mustard and turmeric, and season with pepper and salt, then mix until well combined.
Put the meatball mix in the refrigerator and let it rest for 30-60 minutes before frying, giving it time to bind and letting the onion and thyme flavour the mix.
Heat a pan on the stove and add fat — first the oil and, when the oil is hot, the butter. Form meatballs with two spoons and fry until golden and cooked through, approx. 5-6 minutes on each side on medium heat.
Serve the warm meatballs with salad and boiled potatoes. We serve them on seeded ryebread topped with remoulade, pickled cucumber and crispy onions.
Tip: Add in grated carrot, parsley, beetroot, chilli, or other vegetables depending on taste and what needs to be eaten from the fridge.
Recipe provided by ADJO, North East Valley, Dunedin. Recipe requested by Katie Slaughter.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a telephone number, and we will request it.
