Ingredients
Paste
- 400 gminced pork
- 200 gminced beef
- 100 gchicken, minced
- 60 gbreadcrumbs
- 100 mlmilk
- 1egg white
Seasoning
- 2 tspsalt
- 1 tspwhite pepper
- 1 tspground nutmeg
- 1 tsponion powder
- ½ tspground coriander
- ½ tspground cumin
To fry and serve
- 1 litreoil
- curry ketchup
- mayonnaise
- chopped raw onion
Directions
- Keep everything very cold, including the bowl and the processor blade.
- Blend the meats, breadcrumbs, milk, egg white and all the spices for several minutes, until the mixture becomes a completely smooth, pale, sticky paste. Smooth is the entire point.
- Roll the paste into sausages about 15 cm long and 2 cm thick, using wet hands or cling film.
- Chill or freeze them until firm, for at least 2 hours.
- Poach them in water at 80°C (175°F) for 10 minutes to set the shape, then cool them completely. Poaching first is what stops them bursting in the fryer.
- Heat the oil to 180°C (355°F) and fry them for 3 to 4 minutes, until deep brown. They should be genuinely dark.
- Serve immediately in a paper tray with a small fork.
Technique
- It is deliberately smooth and mild, which is the whole design, and complaining about that is missing what it is for.
- Nutmeg and white pepper together give it the flavour Dutch people recognise instantly.
- The speciaal is the standard order. A plain one is unusual.
Substitutions
- All pork, which is simpler and works.
- Any curry ketchup, or ketchup with a little curry powder stirred in.
Variations
- Frikandel speciaal, with sauce and onion.
- In a bread roll, as a broodje frikandel.
- With satay sauce instead of curry ketchup.
History
A skinless deep-fried minced-meat sausage developed in the Netherlands in the 1950s and sold at every snackbar, usually cut open and filled with sauce.
Frequently asked questions
What is Frikandel?
Frikandel is a street food from Netherlands: skinless minced-meat sausage, deep-fried at snack bars. A skinless deep-fried minced-meat sausage developed in the Netherlands in the 1950s and sold at every snackbar, usually cut open and filled with sauce.
How long does Frikandel take to make?
Frikandel takes 30 min plus 2 hr chilling of preparation and 25 min of cooking. The recipe makes 10 frikandellen. It is rated medium to make.
What can I substitute in Frikandel?
Yes, within limits. All pork, which is simpler and works. Any curry ketchup, or ketchup with a little curry powder stirred in.
What is the most important thing to get right in Frikandel?
Blend the meats, breadcrumbs, milk, egg white and all the spices for several minutes, until the mixture becomes a completely smooth, pale, sticky paste. Smooth is the entire point.
