Danish meatballs (Frikadeller) with coleslaw

Name: Danish meatballs (Frikadeller) with coleslaw
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g minced pork; 150 ml milk; 1 tsb fennel seeds; 1 onion; 4 tbsp flour; 1 egg; Salt & pepper; Oil for cooking; 1/4 red cabbage; 1-2 carrots; 1 kohlrabi (optional); 3 tbsp white wine vinegar; 3 tbsp olive oil

Ole @olem

Mallorca

This traditional Danish dish is not normally made with fennel seeds but pork and fennel taste so good together that it's a shame not to.

Often served with boiled potatoes too.

This traditional Danish dish is not normally made with fennel seeds but pork and fennel taste so good together that it's a shame not to.

Often served with boiled potatoes too.

Ole @olem

Mallorca

This traditional Danish dish is not normally made with fennel seeds but pork and fennel taste so good together that it's a shame not to.

Often served with boiled potatoes too.

This traditional Danish dish is not normally made with fennel seeds but pork and fennel taste so good together that it's a shame not to.

Often served with boiled potatoes too.

Saved

Ingredients

30 mins

4 servings

500 gminced pork
150 mlmilk
1tsb fennel seeds
1onion
4 tbspflour
1egg
Salt & pepper
Oil for cooking
Coleslaw
1/4red cabbage
1-2carrots
1kohlrabi (optional)
3 tbspwhite wine vinegar
3 tbspolive oil

Saved

Steps

30 mins

1

Grate the onion and mix in a bowl with the meat, milk, flour, egg, fennel seeds. Season with salt and pepper.
2

Use two spoons to form the mix into smallish meatballs and fry them in a bit of oil on a frying pan at medium heat (about 5 mins each side so they are cooked through)
3

Meanwhile, finely chop the red cabbage and grate carrots and kohlrabi. Mix it all together and dress with white wine vinegar, olive oil and a pinch of salt.
4

Serve the meatballs with the coleslaw. If you have any left, I highly recommend eating them on rye bread for lunch the next day.