Danish breaded pork patties (karbonader) with creamed peas and carrots – classic Danish grandmother’s cooking.
Breaded pork patties with creamed peas and carrots are the very essence of classic Danish grandmother’s cooking. The kind of dish that smells of childhood, comfort and old-fashioned home kitchens – and that simply always tastes wonderful.
Juicy pork patties (or krebinetter, if you prefer) with a crisp golden crust, served with a mild, creamy sauce full of vegetables and plenty of love.
I love this dish because it is so simple – and yet so full of flavour. The patties should be juicy inside and golden outside, and the sauce should be smooth and creamy, but still with vegetables that have a little bite. That balance is what makes all the difference.
In my sauce I use the classic peas and carrots, but you can easily use whatever you have in the fridge. Small cauliflower florets, sliced leeks, green asparagus, fine green beans or other leftover vegetables work really well and add extra depth and variety.
I blanch the vegetables briefly first, so they are just tender, before they finish simmering in the sauce. That way they keep their colour, texture and flavour.
Serve with boiled potatoes – or fried. This is Danish everyday cooking at its very best. Simple, filling and thoroughly nostalgic.
Danish breaded pork patties (karbonader) with creamed peas and carrots
Ingredients
Pork patties
- 800 g minced pork, or mixed minced veal and pork
- 2 medium cold boiled potatoes
- 1 egg, beaten
- 100 ml plain flour
- 200 ml dried breadcrumbs
- Salt and freshly ground pepper
- Butter for frying
Creamed peas and carrots
- 300 g carrots, cut into small dice
- 250 g frozen peas
- 60 g butter
- 3-4 tbsp plain flour
- 400 ml stock – chicken or vegetable
- 200 ml whole milk
- Salt and freshly ground pepper
- A little freshly squeezed lemon juice (optional)
To serve
- 800 g small new potatoes
- Plenty of fresh parsley, to serve
Method
Potatoes
- Scrub the new potatoes clean. I prefer to leave the skins on, and I am happy to eat them that way too. You can also peel them after boiling or before, – it is up to you.
- Bring the potatoes to the boil in a saucepan with plenty of well-salted cold water, with peppercorns and lovage, parsley or similar added if you like, – and let them boil over a medium heat for about 5 minutes with the lid on.
- Turn off the heat and let the potatoes finish cooking in the hot water, with the lid on, for about 15 minutes.Cooking your potatoes this way gives you a lovely firm potato that does not fall apart. The time naturally depends on the size of the potatoes, so test them with a skewer once they have stood for 10 minutes. If they are still very hard, simply turn the heat back on for a couple of minutes. You quickly learn to judge the timing once you have done it a few times. If they only need a little more cooking, leave them to stand in the water with the lid on.
Pork patties
- Mash the cold boiled potatoes with a fork and mix them thoroughly into the meat. Season with salt and a little freshly ground pepper.
- Shape the meat into 4 equal patties and coat them in the plain flour, then in the beaten egg and finally in the breadcrumbs.
- Melt a generous knob of butter in a frying pan and fry the patties over a medium heat until golden, crisp and cooked through – about 7-8 minutes on each side. Season with a little salt while frying, if you like.
Creamed peas and carrots
- Melt the butter in a saucepan and whisk the flour into the butter. Let it cook through over a medium heat for a couple of minutes, stirring constantly – it must not brown.
- Add the stock a little at a time, whisking well after each addition.
- Pour in the milk in a couple of additions, whisking thoroughly, and let the sauce simmer gently for about 6-8 minutes. Whisk regularly so it does not catch on the bottom.
- Meanwhile, boil the diced carrots in a small saucepan of salted water – they only need 3-4 minutes.Add the peas at the end and leave them for a minute or so, then drain.
- Fold the peas and carrots into the sauce, heat through and season to taste with salt and freshly ground pepper.You can also add a little lemon juice to the sauce – a touch of acidity suits the dish really well.
- Serve the hot pork patties with the boiled new potatoes, the creamed peas and carrots and a generous scattering of parsley.
Nutrition
Premium
Det var super godt.
Hejsa
Det er jeg virkelig glad for at høre – tusind tak 🙂
Warm wishes, Dianna