Danish Frikadeller – Guest Recipe From Riding Out The Recession
The end of the summer is upon and what better time to leave for a cycling tour. The evenings are drawing in, a chill is in the air and I am not alone in heading off for warmer climbs on my bicycle. As cycle touring and adventure gain popularity, thanks to cycle touring ambassadors such as Mark Beaumont, more and more people seem to be saying farewell to the nine to five and taking to road on their beloved bicycles.
Sean Maher is doing exactly this. Fresh out of university, he imagined graduating and working in an office overlooking being paid too much in a job I didn’t really understand. But with his final year dominated by talk of a recession, credit crunch, reductions in the number of company graduate schemes and a general atmosphere of doom and gloom.
But Sean is no ordinary graduate…Instead of sitting at home and feeling sorry for himself or lounging on a beach killing time Sean has decided to ride out the recession by cycling from Cornwall to Cape Town raising money for UNICEF, Pump Aid and Wooden Spoon.
‘I am no Lance Armstrong, no Jan Ulrich and certainly no Chris Hoy. I can’t stand the heat and my pasty Nordic skin burns easily in the sun but people tell me I’m very stubborn and also I have a sense of adventure which will keep me going. Africa is also a place which has always fascinated me and it will be a pleasure to cycle through it, especially places like Sierra Leone which are not everyday tourist destinations. ‘
Says Sean and following his plans and trip could not be easier on his stunning website www.ridingouttherecession.co.uk No doubt Sean will be eating from wonderful food as he rides for South Africa and after getting in touch I asked him what food he would miss most when living on the road. Being half Danish he gave me this superb recipe from his mothers cook book for Danish Frikadeller.
In my ignorance I had never heard of a Frikadeller (pronounced frek-ka-delluh) but after a little research I cant wait to get cooking. Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs or burgers.
- 500g Organic mince pork
- 1 small onion
- 2 cloves garlic
- 2 eggs
- 100g self raising wholemeal flour
- Sprig of rosemary
- 5 – 6 leaves of sage
- Grated nutmeg
1. Mix pork with the flour unitl the flour is absorbed into the meat.. Add eggs. Chop onion, garlic, rosemary and sage and add to the mix. Add salt and pper to taste and a little water. The mixture must be firm enough to form into patties.
2. Heat vegetable oil in a pan. Turn down the heat whilst adding the balls.
3. Form the balls by dipping a table spoon into hot oil then taking enough meat to fill the spoon – about the size of an egg – and using your other hand to form it into a ball.