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|Place of origin||Uncertain;|
supposedly Denmark or Germany
|Serving temperature||Hot or cold|
|Main ingredients||Pork, veal, lamb, beef or fish|
|Other information||As a main dish, generally served with boiled potatoes and gravy, or creamed cabbage|
Frikadeller are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown but frikadeller are most often associated with Danish cuisine specifically or Scandinavian cuisine in general. Besides Denmark, frikadeller are a popular dish in much of Europe, especially Germany, where they are known as Frikadellen, Buletten, Fleischküchle or Fleischpflanzerl, and Austria, where they are known as Faschierte Laibchen. Through cultural exchange with the aforementioned countries, frikadeller have also entered national cuisines of other European countries such as Faroe Islands, Norway, Poland, the Czech Republic, Slovakia, Slovenia, Croatia, Russia, Estonia, Ukraine, Latvia, the Netherlands, Lithuania, Serbia as well as South Africa, where they form part of the Afrikaner culinary heritage.
There are various local variants of frikadeller throughout Europe, as both a main course and a side dish. In Sweden, poached quenelles are called "frikadeller"; they are often served in a soup. In Hungary, Slovenia and Croatia, the dish is called "fasírt" or" faširanci" (alteration of the Austrian name) and it is often served with stews, such as the Hungarian "főzelék".
The origin of the word is uncertain. According to the Etymologisches Wörterbuch des Deutschen, it can be found end of the 17th century in German, and is related to the Italian 'frittatella', French 'fricandeau', and Latin 'frīgere' (roast). It may be derived from fricandeau de veau, a dish of sliced veal, larded with pork fat. In the Dictionnaire des dictionnaires (1837) 'fricadelle' is defined as, "In Belgium, a ball of minced, cooked meat" and a separate word, 'fricadèle', is defined as "fricandeau". And in Phillips's New World of Words (1706) "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd." The Oxford English Dictionary defines 'fricandele' (variation 'fricadelle") as a "quasi-French form of fricandeau".
Frikadeller are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients.
In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend of two of these meats); 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 beef 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.
- "Frikadelle". www.dwds.de. Berlin-Brandenburg Academy of Sciences and Humanities. Retrieved 2017-01-11.
- Éric Boschman; Nathalie Derny (2008) "La Fricadelle", Le Goût des Belges, vol. 2, p. 33, Éditions Racine ISBN 978-2-87386-525-2 (in French)
- Delcourt-Angélique, Janine; Delcourt, Christian (2006). "Georges Simenon et le français de Belgique". Revue belge de philologie et d'histoire (in French). 84: 808. Retrieved 28 March 2014.
- Oxford English Dictionary (2003)