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Krebinetter - Opskrift med stuvede ærter og gulerødder
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Danish breaded pork patties (karbonader) with roasted beetroot and creamed peas and carrots

Recipe for karbonader – Danish breaded pork patties, also called krebinetter – with roasted beetroot and creamed peas and carrots.
Course Main course
Cuisine Danish
Nøgleord Danish food, Danish home cooking, Grandmother's cooking
Total Time 1 hour
Servings 4 servings

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

Instructions

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.

Notes

You can also make a classic roux-based white sauce – find the recipe for a really good one here.