Frikandel

The Quirky Foodster Team

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Servings

Ingredients

Minced meat (a mix of pork, beef and chicken) — 500 g (1 lb 2 oz)
Onion, finely chopped — 1
Ground nutmeg — 1 tsp
White pepper — 1 tsp
Egg — 1
Breadcrumbs — 2 tbsp
Oil for deep frying
Mayonnaise, curry ketchup and chopped onion, to serve

Method

Combine the minced meat, onion, nutmeg, pepper, egg and breadcrumbs in a food processor or bowl, blending or mixing until very finely combined and slightly sticky.
Shape the mixture into long, smooth sausage shapes by hand.
Heat oil to 175°C (350°F) in a deep pan.
Fry the shaped sausages for 8–10 minutes, turning occasionally, until deeply golden and cooked through.
Drain briefly on paper towels.
Serve hot, topped with mayonnaise, curry ketchup and chopped onion for the classic 'frikandel speciaal'.

Introduction: A deep-fried, skinless minced meat sausage, one of the most iconic and widely eaten Dutch snack bar foods.

Cultural Background: Frikandel is a fixture of Dutch snack culture, sold from snack bars and vending machines across the country, often topped with mayonnaise, curry ketchup and chopped onion in a combination affectionately called 'frikandel speciaal'.

Tips: Blend the meat mixture very finely for the characteristic smooth, uniform texture of a proper frikandel. Fry at a steady temperature for long enough to cook through the thicker sausage shape without burning the outside.

Variations: Serve plain with just mustard for a simpler presentation. Wrap in a bread roll for a frikandel broodje.

Storage: Refrigerate cooked frikandel in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or in a microwave for 1–2 minutes.

FAQs:

Q: What is 'frikandel speciaal'?

A: A frikandel topped with mayonnaise, curry ketchup and chopped raw onion, the most classic and popular way to order it.

Q: Can frikandel be baked instead of fried?

A: Traditional versions are deep-fried; baking can work but will give a different, less crisp result.