Frikadeller with Cauliflower Puree

When I married into a Danish family my eyes were opened to a cornucopia of traditional Danish recipes, one of which was this one. Danes are well known for fairy tales and lego, but I’m here to make the argument that cooking should be added to that list!

The first time I went to my father-in-law’s house, we had potatoes and Frikadeller. As you may be able to guess by it’s name, Frikadeller isn’t exactly the typical North American delicacy that I’m used to, so I affectionately dubbed them “mini hamburgers without the bun” and dove right in. A classic Frikadeller is typically made with pork, but you can alternatively use turkey, beef, or bison if you have allergies or religious aversions to pork. 

This recipe is great to have in your repertoire as they are perfect for leftovers and can even be frozen for a rainy day when you need a quick dinner to get out the door. My non-Danish twist to complete the meal was to add some cauliflower puree to sneak in some more veggies. 

Prep time: 15 min  Total time: 45 min  Servings: 6 

Ingredients: 

For the Frikadeller: 

1 pound ground pork (or other ground meat of your choosing) 

1/2 cup oats

1 egg

1 tsp herbs of providence 

1 tbsp of avocado oil (better for frying) 

Salt and pepper to taste

For the cauliflower puree: 

2 cups of chopped cauliflower, roasted 

2 medium potatoes 

2 tbsp of avocado oil or olive oil 

1 tbsp of butter

½ cup of milk 

Instructions:

Step 1: Preheat your oven to 400 degrees. Add your chopped cauliflower to a roasting pan and drizzle with avocado oil (or olive oil), then season with salt and pepper. Roast for 30-40 min until tender. 

Step 2: Bring water to boil in a medium sized pot and add your peeled potatoes.

Step 3: In a medium bowl, add your pork / substituted meat of choice, along with oats, egg, and spices. Form your frikadeller into a disc shape the size of your palms.

Step 4: In a deep dish frying pan, add your avocado oil and once heated, add your frikadeller patties in batches (about 2-3). Cook until each side is fully browned and the meat is no longer pink in the middle. 

Step 5: Once your cauliflower and potatoes are tender, strain the potatoes and add both to a high speed blender. Add your butter and milk until the mixture is pureed. Don’t overmix or the mixture will become a little “sludgy”.

Step 6: Serve 2-3 Frikadellers onto a bed of the cauliflower puree. Add some roasted veggies or side salad if desired.