Danish breaded pork patties (karbonader) with creamed peas and carrots are the very essence of classic Danish grandmother’s cooking, bringing back memories of cosy family dinners and traditional cookery.
Here the dish gets a small twist with roasted beetroot, which adds a lovely sweetness and a touch of acidity that balances the creamy vegetables perfectly.
Karbonader, also known as krebinetter, are a popular dish in Denmark, and although the two names are often used for the same thing, there are small differences: karbonader are typically round, breaded and pan-fried, while krebinetter are often oval in shape.
Whether you call them karbonader or krebinetter, they taste wonderful, especially when served with the classic creamed peas and carrots.
This version with roasted beetroot gives the dish a beautiful autumnal finish and makes it both colourful and extra flavoursome.
A dish that is perfect for the cooler months and always brings joy around the table.
Danish breaded pork patties (karbonader) with roasted beetroot and creamed peas and carrots
Ingredients
Pork patties (karbonader)
- 800 g minced pork, or mixed minced veal and pork
- 2 medium potatoes, boiled
- 1
egg, lightly beaten
- 200 ml
breadcrumbs
-
Salt and pepper
-
Butter and rapeseed oil, for frying
Roasted beetroot
- 1 kg beetroot, peeled and cut into wedges
-
Fresh thyme
- Salt and freshly ground pepper
-
Olive oil
Creamed peas and carrots
- 400 g
boiled potatoes
- 300 ml
cooking water from the potatoes
- 250 g carrots, cut into small dice
- 250 g peas
- 150 ml
whipping cream (38% fat)
- 1/2 chicken stock cube
- 1 tbsp
lemon juice
- Salt and freshly ground pepper
Method
Roasted beetroot
- Toss the beetroot in a little olive oil and season with salt, freshly ground pepper and fresh thyme.
- Roast in a preheated conventional oven (top and bottom heat) at 200°C for about 30 minutes – or until tender.
Karbonader
- Mash the potatoes and mix them thoroughly with the minced pork.
- Shape into 4 equal-sized patties and turn them first in the beaten egg, then in the breadcrumbs mixed with salt and freshly ground pepper.
- Melt the butter and oil in a frying pan and let it foam up well, then fry the karbonader over a medium heat until golden and cooked through – about 8 minutes on each side.
The sauce
- Put the cooking water from the potatoes, the whipping cream, stock cube and potatoes in a saucepan and bring quickly to the boil. Blend until completely smooth and season to taste with salt, freshly ground pepper and lemon juice. Let the sauce simmer gently for 10 minutes.
- Meanwhile, boil the carrots in lightly salted water for about 5 minutes, or until almost tender.
- Add the carrots and peas to the sauce, heat through, and serve with the roasted beetroot and the hot karbonader.
Tips
Nutrition
Premium
Elsker den, det vores to go to ret
Hej Martin
Eeeej hvor fedt altså, – tusind tak fordi du skriver det:)
Dbh Dianna
Hej
Skal der ikke ærter og gulerødder i den stuvning? I stedet for kartofler 😉
– Det er en af familiens livretter 🙂
Hej Hanne
Du har helt ret, – tak for at gøre opmærksom på manglen, det er hermed rettet:)
Kartoflerne skal dog bruges da de jævner saucen, da vi laver den uden opbagning. Det giver en fantastisk lækker blød og cremet sauce:)
Mange hilsner
Dianna