Entree: Denmark – Bornholm – Krebinetter (Pan-fried seasoned Danish meat patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 large egg (approx. 50 g)
- 1/4 cup (60 ml) milk
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice
- 1/8 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) chopped fresh flat-leaf parsley
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 tbsp (15 ml) neutral oil (for pan)
- 2 tbsp (30 g) butter (for pan)

Instructions

1. In a large bowl combine ground pork, ground beef, finely chopped onion, egg, milk, breadcrumbs, salt, pepper, allspice, nutmeg, and chopped parsley; mix gently until just combined without overworking.
2. Shape the mixture into 8 oval patties (krebinetter), pressing slightly flat so they are roughly 1/2 inch (12 mm) thick.
3. Lightly dredge each patty in flour, shaking off excess.
4. Heat oil and butter in a large skillet over medium heat until butter foams. Add patties without crowding and cook 4–5 minutes per side, turning once, until deep golden brown and cooked through (internal temperature about 160°F / 71°C).
5. Transfer cooked krebinetter to a warm plate and let rest 3 minutes. Serve hot with boiled potatoes, gravy, lingonberry jam, or pickled beets.