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Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen or Buletten, Denmark, the Faroe Islands, Norway, Poland , Russia, Ukraine and the Netherlands. In Sweden, poached quenelles are called frikadeller and are usually served in soup.
Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is fiskefrikadeller replacing the meat with fish as the main ingredient and often served with remoulade.
As a main dish they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage.
Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rugbrød with red cabbage or pickle slices. They can also be served cold, sliced thinly as a base for open face sandwiches on rye bread.
The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.
Lacto-ovo vegetarians can also make vegetarfrikadeller with grated parsnip, beetroot and carrots as fake meat. Feta cheese can be added to the frikadeller to make them 'greek' frikadeller.
Frikadeller is also known in Indonesian cuisine through Dutch cuisine influence and called perkedel, however the ingredients is not meat, but mostly fried mashed potato patties, sometimes added with only small amount of mashed meat or corned beef. Other than mashed potato, peeled corn or mashed tofu fritters are also common as perkedel ingredients.
