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–+ servings
Servings: 2 people

Pan-fried Pork Patties

Served with potatoes, parsley sauce, and pickled beets. I think pork patties are the epitome of wonderful childhood memories and something quintessentially Danish, traditional, and "grandma-like".
Author: Anette Søstrøm Asmussen
Course: Dinner
Cuisine: Danish
Keyword: Danish food, Denmark, Dinner, Minced Pork, Pig, Pork
Prep Time: 30 minutes
Cook Time: 10 minutes
Metric - US Customary

Ingredients

Carbonates

  • 400 gram Minced pork
  • 50 gram Grate
  • 60 gram Wheat Flour
  • 1 pcs. Egg
  • Spices Salt and pepper
  • 15 gram Butter
  • 12 pcs. Potato
  • Salt
  • 20 gram Butter
  • 16 gram Wheat Flour
  • 300 gram Milk
  • 200 gram Water From the potatoes
  • 15 gram Lemon Juice
  • Spices Salt and pepper
  • 1 bunch Parsley

Instructions

Pork Patties

  • Take the meat out of the refrigerator about 30 minutes before it needs to be cooked and divide it into 4 equal portions.
  • Shape them into relatively flat patties and season with salt and pepper.
  • Let the meat stand covered until it's time to fry. Heat a pan over medium-high heat and melt the butter on it. When the butter foams, the pork patties are ready to be added.
  • Distribute the flour, a beaten egg, and on 3 plates, and coat your patties in them starting with the flour, then the egg, and finally the breadcrumbs.
  • Fry the patties for 5 minutes on each side.
  • Save the frying fat for the sauce, but strain it through a sieve first.
  • The patties are now ready to serve. Keep them warm in the oven at 100 degrees Celsius (212 degrees Fahrenheit) if needed.

White Potatoes

  • Peel the potatoes.
  • You can also just scrub/wash them if you are using new potatoes.
  • However, I used "old" potatoes myself.
  • Boil the potatoes in water with salt for about 20 minutes.
  • If you are using new potatoes, reduce the boiling time.
  • You can check if the potatoes are tender by pricking them with a sharp knife.
  • The potato should slide off the knife easily when you lift the knife.
  • If not, boil the potatoes for a couple of minutes more and check them again.
  • Pour the cooking water from the potatoes into another pot or bowl.
  • The cooking water will be used for the parsley sauce.

Parsley sauce

  • Rinse the parsley thoroughly and finely chop it.
  • Melt 20 grams of butter in a pot over medium-high heat.
  • You can make a mixture of butter and the fat from the patties to start the roux sauce.
  • It gives really good flavor to the sauce.
  • If you choose to use the fat from the patties, you should use less butter.
  • Add the 2 tablespoons of flour to the butter.
  • Quickly whisk with a whisk and add a little of the milk at a time. When there is no more milk, then add the water from the potatoes – still while whisking vigorously.
  • If you are not afraid of fat, you can advantageously replace some of the milk with cream!
  • Add the chopped parsley to the sauce and season with salt and pepper.
  • If the sauce still lacks flavor, you can add the fat from the patties, some bouillon, or apple vinegar.

Serving

  • Serve the warm patties with potatoes, parsley sauce, pickled beets, and optionally garnish with parsley.

Notes

For example, use homemade breadcrumbs.
See for example a recipe for pickled beets here.