Frikadeller and Potato Salad
with radish and tomato saladCalories
:Â
718 kcalProtein
:Â
33.7g proteinTotal
:Â
30 minutesDifficulty
:Â
EasyFamily Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
Often considered a national dish of Denmark, frikadeller are a traditional type of Danish pan-fried meatballs. Here, they're served with a creamy potato salad and a scallion and carrot green salad.
Ingredients
Serving amount
240 grams
Beef and Pork Mince
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
5 grams
Tarragon
125 grams
Radish
1 unit(s)
Tomato
500 grams
Baby Potatoes
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Shallot
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
120 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3005 kJ
Energy (kcal)718 kcal
Fat44.4 g
of which saturates18.8 g
Carbohydrate46.8 g
of which sugars17.4 g
Dietary Fiber9 g
Protein33.7 g
Salt3.1 g
Potassium1312.6 mg
Calcium133.6 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork-tender, 15-20 mins.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve, peel and grate the onion.
- In a large bowl, combine mince, breadcrumbs, grated onion, 2 tbsp water (per 2P) and ÂĽ tsp salt (per 2P).
- Season with pepper and mix together with by hand. Roll into evenly-sized frikadeller (4 per person).
3
- Place a pan over medium-high heat with a drizzle of oil.
- Fry frikadeller, turning regularly, for 12-15 min, or until browned and cooked through. Once browned, reduce the heat to medium.
- Set aside on a plate. IMPORTANT: Frikadeller are cooked when no longer pink in the middle.
4
- Trim and quarter the radish. Trim and roughly chop the salad leaves.
- Cut the tomato into 2cm chunks.
- Finely chop the tarragon.
- Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
5
- In a medium bowl, add tomato, salad leaves, radishes, carrot, oil, salt and a pinch of pepper. Toss to combine.
- In another large bowl, combine creme fraiche, mayo, tarragon, salt and a pinch of pepper.
- Stir through the cooked potatoes.
6
- Divide your frikadeller between plates.
- Serve salads alongside.
