Английская Википедия:Frikadelle

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A frikadelleШаблон:Efn is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term Шаблон:Lang is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as Шаблон:Lang.

There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word Шаблон:Lang refers to meatballs that are boiled, not pan-fried.

Etymology

The origin of the word is uncertain. According to the Шаблон:Lang, Шаблон:Lang (pl. Шаблон:Lang) can be found end of the 17th century in German, and is related to the French Шаблон:Lang, and Latin Шаблон:Lang ('to roast'). Other variants used in Germany are Шаблон:Lang, Шаблон:Lang, Шаблон:Lang, Шаблон:Lang, Шаблон:Lang and Шаблон:Ill/Grillette as well as the Austrian Шаблон:Ill. It may be derived from Шаблон:Lang, a dish of sliced veal, larded with pork fat. In the Шаблон:Lang (1837) Шаблон:Lang is defined as, "In Belgium, a ball of minced, cooked meat" and a separate word, Шаблон:Lang, is defined as Шаблон:Lang. And in Phillips's New World of Words (1706) it is defined as "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd." The Oxford English Dictionary defines fricandele (variation fricadelle) as a "quasi-French form of fricandeau".

Other variations

Файл:Perkedel kentang.JPG

Perkedel, an Indonesian version derived from the Dutch frikadel. This is historically similar to the frikadeller using potato.

Denmark

In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls by using a tablespoon to get the right size Шаблон:Lang and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is Шаблон:Lang replacing the meat with fish (mostly cod, but sometimes cod and salmon) as the main ingredient and often served with remoulade.

As a main dish, they are most often served with boiled white potatoes and gravy (Шаблон:Lang) accompanied by pickled beetroot or cooked red cabbage. Alternatively, they can be served with creamed, white cabbage.

Frikadeller are also eaten on ryebread (rugbrød) with red cabbage or pickle slices as a traditional Danish smørrebrød.

The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.

Indonesia

Frikadel are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients.

South Africa

Frikkedelle is also popular in the Cape Malay and Boer traditional cuisine of South Africa.Шаблон:Citation needed

See also

• Frikkadel
• Frikandel
• Faggot (food)
• Hamburg steak
• Hamburger
• Shami kebab
• List of meatball dishes
• Perkedel
• Cuisine of Denmark
• Cuisine of Germany
• Cuisine of Norway
• Salisbury steak
• South African cuisine
• Skilpadjies
• Swedish meatball
• Dry meatballs
• Tteok-galbi

External links

• Frikadeller Recipe in the Wikibooks Cookbook