Frikadelle
Template:Short description Template:Title language Template:Redirect Template:Confused Template:More footnotes Template:Infobox food
A Template:LangTemplate:Efn is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term Template:Lang is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland,<ref>Template:Cite web</ref> where they are known as Template:Lang (literally "ground cutlets").
There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word Template:Lang refers to meatballs that are boiled, not pan-fried.<ref>Template:Cite web</ref>
Etymology
The origin of the word is uncertain. According to the Template:Lang, the noun Template:Lang (pl. Template:Lang) can be found at the end of the 17th century in German, and is related to the French noun Template:Lang, and the Latin verb Template:Lang ("to roast" or "to fry").<ref>Template:Cite web</ref>
The name of the dish in German is famously variable, with at least 16 recorded regional variants<ref>Template:Cite web</ref> including Template:Lang, Template:Lang, Template:Lang, Template:Lang, Template:Lang and Template:Ill/Grillette as well as the Austrian Template:Ill. It may be derived from Template:Lang, a dish of sliced veal, larded with pork fat.<ref>Éric Boschman; Nathalie Derny (2008) "La Fricadelle", Le Goût des Belges, vol. 2, p. 33, Éditions Racine Template:ISBN Template:In lang</ref> In the Template:Lang (1837) Template:Lang is defined as, "In Belgium, a ball of ground, cooked meat" and a separate word, Template:Lang, is defined as Template:Lang.<ref>Template:Cite journal</ref> And in Phillips's New World of Words (1706) it is defined as "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".<ref>Oxford English Dictionary (2003)</ref>
Other variations
Denmark
In Denmark, traditionally, they are made from a blend of two meats, typically ground veal, pork, or beef. The meat is added to chopped onions, eggs, milk (or water), bread crumbs (or oatmeal or flour), salt, and pepper. They are then formed into balls by using a tablespoon to get the right size Template:Lang 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.
As a main dish, they are most often served with boiled white potatoes and brown sauce accompanied by pickled beetroot or cooked red cabbage. Alternatively, they can be served with creamed, white cabbage. Frikadeller are also eaten on rugbrød with red cabbage or pickle slices as a traditional Danish smørrebrød. The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.
Another popular variation is fiskefrikadeller, which replaces the meat in the recipe with fish. The fiskefrikadeller are typically prepared with cod, though may sometimes include salmon as well, and are often served with remoulade.
Indonesia
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.Template:Cn
South Africa
Frikkedelle is also popular in most traditional South African cuisine like the Cape Malay and Boer, with both British and German influence from the early settlers. Frikadelle is not only panfried, but often baked in the oven to give it a cripsy outside with a tender and juicy inside. It is served with side dishes of a starch like rice, samp, "pap", or mashed potatoes, accompanied by vegetables and or salad. Template:Citation needed
See also
- Köfte
- Faggot (food)
- Hamburg steak
- Hamburger
- Chapli kabab
- Shami kebab
- List of meatball dishes
- Patty
- Perkedel
- Cuisine of Denmark
- Cuisine of Germany
- Cuisine of Norway
- Salisbury steak
- South African cuisine
- Skilpadjies
- Swedish meatball
- Dry meatballs
- Tteok-galbi
- Fasírt (food)