Karbonader with potatoes and parsley sauce

Nutritional values

Energy 800 – 950 kcal

Protein 35 – 45 g

Fat 40 – 60 g

Carbohydrates 60 – 75 g

Ingredients

Karbonade patty

• Pork mince

• onions

• panko

• eggs

• milk

• salt

• pepper

Sauce

• milk

• flour

• parsley

• nutmeg

• lemon juice

• salt

• pepper

Extra

• Potatoes

Step-by-step

• Finely cut the parsley leaves

• Start a pot with a roux and add milk to make a bechamel. Add a bit of nutmeg.

• Once the bechamel is an actual bechamel, toss in the cut parsley. Season to taste with salt, pepper, lemon, and sugar.

• Let the bechamel stay warm by low heat on the stove until ready with everything else

• Start peeling potatoes and set them to a boil

• Finely dice an onion and toss it with pork mince. Add salt, pepper, and a splash of milk. Mix really well until it becomes homogenous. If it's too goopy, add a bit of flour until it becomes a sticky texture

• Heat up your pan to medium heat

• crack an egg or 2 and mix it well so it becomes airy and fluffy and have it in a shallow bowl

• Have another shallow bowl or container next to the eggs with a mix of panko, bit of flour, salt, and pepper

• In your pan, melt some butter and add a layer of oil

• One by one, form patties one by one, using your hands. Dip each patty into the egg mixture, toss them in the panko mix, and put the balls on the pan. Press down slightly, so it becomes more of a patty instead of a ball.

• Continue adding more to the pan, and every once in a while, flip the patties in the pan when browned and remove when fully cooked.

Notes and lessons learned

The patties should be roughly at the same diameter as your palm and at max as thick as your little finger, though before making the entire batch, it might be a good idea to make a very small patty to taste if seasoning is right. 

Too high temperature will make the panko burn, so make sure you keep at a decent temperature.

If you want to keep your sanity, just brown the patties in the pan, and once you have browned a batch, finish them up in an oven.

Alternatively, just toss all the patties in an airfryer, if you want to save calories and your sanity.

Description

This is a Danish traditional dish. However, if you want to be really pedantic, the karbonade(the meat paddy) is traditionally served with a sauce, that is a roux with milk, vegetable stock, peas, and diced carrots. I find it incredibly tedious to dice carrots, and the taste boring, so I prefer to serve it in a bechamel with a lot of finely cut parsley mixed in and some lemon juice to freshen it up a little bit.

The karbonade, also known as the krebinet, is also well known in parts of Scandinavia, baltics, and germanic countries in various degrees. For me though, it is most well known as a stable in the common traditional Danish kitchen.