Frikandel

Frikandellen

• chicken mince300 g
• pork mince300 g
• ice water100 ml
• breadcrumbs50 g
• onions½
• white pepper1 tsp
• ground nutmeg½ tsp
• ground coriander½ tsp
• sweet paprika1 tsp
• salt2 tsp
• vegetable oil1 l

To serve

• mayonnaise6 tbsp
• curry ketchup4 tbsp
• onions1

Frikandellen

1. 01

   Keep everything cold. Blitz the chicken mince and pork mince in a food processor with the salt until they turn into a sticky paste.

2. 02

   Add the ice water a little at a time with the machine running, then the fine breadcrumbs, the half onion, finely grated, the white pepper, ground nutmeg, ground coriander and sweet paprika. Blend until completely smooth with no texture left. This emulsion is what makes a frikandel rather than a sausage.

3. 03

   Chill the paste for 30 minutes.

4. 04

   Roll into smooth cylinders about 15 cm long and 2 cm thick, using wet hands, with no seams or cracks.

5. 05

   Poach in water held at 80°C for 10 minutes, until firm and cooked through to 75°C in the centre. Do not let it boil or they burst.

6. 06

   Lift out, cool and dry them thoroughly. They can be refrigerated at this point.

7. 07

   Heat the vegetable oil in a deep, heavy pan, no more than a third full, to 180°C. Fry the frikandellen a few at a time for 3 to 4 minutes until deep brown, then drain on kitchen paper.

To serve

8. 08

   Split each one lengthways without cutting all the way through.

9. 09

   Finely dice the onion. Fill each frikandel with mayonnaise and curry ketchup and top with the raw onion. That is a frikandel speciaal.