Danish breaded pork patties (karbonader) with creamed peas and carrots
Recipe for juicy Danish breaded pork patties (karbonader/krebinetter) with new potatoes and creamed peas and carrots.
Servings 4 servings
Calories 1029kcal
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
Instructions
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
Calories: 1029kcal | Carbohydrates: 75g | Protein: 49g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 775mg | Potassium: 2097mg | Fiber: 11g | Sugar: 12g | Vitamin A: 13541IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 6mg