Frikadeller | Traditional Danish meat patties

Peel and finely chop the onion. Then prepare a bowl, first mix the beef and pork with your hands, and then gradually work the rolled oats, egg, chopped onion, 1 teaspoon of salt, 1 teaspoon of pepper, and milk into the resulting mixture. Work into a compact mixture and set the bowl aside to rest for 15 minutes.

After the specified time, shape the rested mixture into smaller, palm-sized patties; the height of each patty should not exceed 3 cm. The mixture should make approximately 16 patties.

Fry the prepared patties in a deeper pan in a total of 2 tablespoons of olive oil (approximately 8 patties should fit in the pan at once); always fry the patties over medium heat for 5–6 minutes on each side. Before the end of cooking each batch of frikadeller, make sure they are cooked through – remove one frikadelle from the pan and cut it with a knife; if it is still pink inside, return it to the pan and fry that batch for a few more minutes.