Danish Frikadeller (Pork Patties) with Pickled Cucumber
Why this recipe works
- Classic frikadeller texture: Milk, egg and flour help bind the pork mixture so the patties stay tender rather than dense.
- Richness balanced by pickle: The quick cucumber pickle brings sharpness and crunch, cutting neatly through the buttery pan-fried pork.
- Simple seasoning, clear flavour: Grated onion, black pepper and a touch of allspice give the patties savoury depth without overwhelming the pork.
Get the most out of this recipe
Texture tips
- Keep the mixture cohesive: Mix the pork until the mixture looks slightly sticky; this helps the patties hold together and cook up juicy.
- Allow a short rest: Letting the mixture stand briefly gives the flour time to hydrate, which firms the mixture and improves tenderness.
- Use steady medium heat: Fry gently enough for the centres to cook through before the butter or exterior browns too quickly.
Ingredient notes
- Allspice is distinctive: A small amount of ground allspice gives frikadeller their warm, recognisable flavour; avoid adding so much that it tastes sweet or festive.
- Grate the onion finely: Finely grated onion blends into the mixture more evenly than chopped onion and helps keep the patties moist.
- Taste the cucumber pickle: If the pickle tastes too sharp or too sweet after standing, adjust gently with a little extra sugar or vinegar to balance it.
Make-ahead tips
- Prepare the patties ahead: The cooked frikadeller can be cooled and refrigerated, then reheated gently in a frying pan with a little butter.
- Freeze only the patties: Frikadeller freeze well once cooked and cooled; the pickled cucumber is best kept refrigerated and served fresh.
- Reheat without drying: Warm the patties gently until piping hot, either in a covered pan over low heat or in a 180°C (355°F) oven.
Authenticity notes
- Danish home-style cooking: Frikadeller are everyday Danish pork patties, typically pan-fried rather than baked for a browned, buttery exterior.
- Pickled cucumber pairing: A crisp cucumber pickle is a classic contrast to the rich pork, bringing acidity, freshness and texture to the plate.
Equipment you'll need
Ingredients
Quick pickled cucumber
Frikadeller
Instructions
- Make the quick pickle: thinly slice the cucumber. Whisk the white wine vinegar with the caster sugar and 1 tsp of the fine sea salt until dissolved, then add the cucumber and toss well. Set aside for 15 minutes, tossing once or twice.
- Meanwhile, finely grate the onion into a mixing bowl. Whisk in the egg, whole milk, plain flour, allspice, black pepper and the remaining 0.5 tsp fine sea salt until smooth.
- Add the minced pork and mix until the mixture looks cohesive and slightly sticky. Let it stand for 5 minutes so the flour hydrates and the mixture firms up a little.
- Melt the unsalted butter in a frying pan over medium heat until foaming. Shape the mixture into 10 to 12 small patties and pan-fry for 4 to 5 minutes per side, lowering the heat if the butter starts to brown too quickly. They are ready when deeply golden and cooked through.
Recipe notes
Tips
- For the juiciest frikadeller, keep the heat at medium so they brown steadily without drying out; if the pan looks dry, add a small knob more unsalted butter from the measured amount before the final batch.
- If serving to anyone vulnerable to foodborne illness, use a pasteurised egg and cook the patties until piping hot all the way through.
Substitutions
- Replace white wine vinegar with apple cider vinegar for a slightly fruitier pickle.
- Replace whole milk with buttermilk for a tangier, more tender frikadeller.
Storage
- Refrigerate up to 3 days
- Cool the frikadeller, then refrigerate in a sealed container for up to 3 days. Reheat in a frying pan over low heat with a little unsalted butter until piping hot, or in a 180°C (355°F) oven for 10 to 12 minutes. The pickled cucumber keeps best refrigerated and is not ideal for freezing; freeze only the cooked frikadeller for up to 2 months.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Skillet Sausage Gravy with Buttermilk Biscuits
Creamy pork sausage gravy spooned over buttermilk biscuits
Salsiccia e Peperoni (Italian Sausage with Peppers and Onions)
Italian sausage cooked with peppers, onions and white wine
Tomato and Egg Stir-Fry (Classic Chinese Home-Style Dish)
Soft eggs stir-fried with juicy tomatoes and spring onions
Sichuan Cold Chicken with Chilli Oil
Chilled poached chicken dressed with chilli oil and black vinegar
Spaghetti alla Carbonara (Roman Pasta with Guanciale and Pecorino)
Roman spaghetti with guanciale, eggs, Pecorino and black pepper
Camarones al Mojo de Ajo (Garlic Butter Prawns)
Garlic butter prawns finished with lime, chilli and coriander
Lihapyörykät (Finnish Meatballs with Allspice Gravy)
Finnish meatballs simmered in allspice gravy
Pannenkoeken (Dutch Savoury Pancakes with Bacon and Onion)
Thin savoury pancakes topped with bacon and onion
Nieuwjaarsrolletjes (Dutch New Year’s Wafer Rolls)
Crisp Dutch wafer rolls flavoured with butter and vanilla
Frikadeller (Danish Pan-Fried Pork Meatballs)
Danish pan-fried pork meatballs with onion and breadcrumbs
Käsespätzle (Cheesy Egg Noodles with Fried Onions)
Cheesy spätzle noodles layered with Gruyère and fried onions
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
You might also like
Muffuletta Sandwich with Olive Salad
Pressed sandwich layered with olive salad, meats and provolone
Tramezzini al Tonno e Capperi (Italian Tuna and Caper Sandwiches)
Soft tuna and caper sandwiches with mayonnaise and lemon
Pan-Seared Duck Breast with Cherry Bourbon Sauce
Pan-seared duck with cherry bourbon pan sauce
Broad Bean, Pecorino and Mint Salad (Insalata di Fave e Pecorino)
Broad bean salad with pecorino, mint, lemon and olive oil
Loaded Baked Potato Soup
Creamy potato soup topped with bacon, cheddar and spring onions
Scaloppine al Vino Bianco (Veal in White Wine, Butter and Lemon Sauce)
Pan-fried veal in a white wine, butter and lemon sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
Teakhaus Large Teak Cutting Board
- Large, durable and knife-friendly teak surface
- FSC-certified wood with a premium finish
- Requires hand washing and occasional oiling
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
