|Place of origin||Uncertain;|
supposedly Denmark or Germany
|Serving temperature||Hot or cold|
|Main ingredients||Pork, veal, lamb, beef or fish|
|Other information||Generally served with boiled potatoes with gravy, or creamed cabbage|
Frikadelle are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown. The term "frikadelle" is German but the dish is associated with Danish, Scandinavian and Polish cuisines as well as German cuisine. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as "kotlety mielone".
There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word "frikadeller" refers to meatballs that are boiled, not pan-fried.
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 ("to 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".
Frikadel 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 by using a tablespoon to get the right size "frikadelle" 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 (mostly cod, but sometimes cod and salmon) 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.
- Notaker, Henry (December 30, 2008). Food Culture in Scandinavia. ABC-CLIO. p. 94. Retrieved 25 August 2021.
- "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)