Kookrecepten en Andere Lekkernijen


minced meat
400g half-and-half beef and pork, 100g chicken

1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
1/4 tsp cumin powder
3/4 tsp coriander powder

1 teaspoon salt
freshy gound back pepper to taste
very finely chopped onion or onion powder

2 tbss breadcrumbs
2 eggs for binding


Put the minced meat, eggs, bread crumbs, onion, salt and spice mixture in a food processor and blend it into a very fine sausage mixture

Put the meat on strips of streched out thick cling film.
Roll the meat into indivudual 20cm long and 2.5cm thick round frikandellen.
Flatten the end square and close the end of the cling film by twisting securely.

Let the meat relax in the fridge for a 15 minutes.
Lower the frikandellen in the cling film gently into simmering water for 8-10 minutes.

Once cooked take them out of the water.
Leave them to cool down on a rack for 10 minutes after which they can be removed from the cling film.

The frikandellen are now ready for (deep) frying, barbecuing or oven roasting.
They can be served as a stand-alone snack, with chips or as a side with mayonnaise, ketchup, mustard, etc.

If frozen, defrost thorouhly in the fridge for at least 12 hours before cooking.

Frikadellen, Frikandellen, Frickedil, Dutch Meat Dog, Dutch Dawg