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Danish pan-fried meatballs, flattened into ovals rather than rolled round, with a light crust from the flour dusting. Simple enough for a Tuesday, on the table in half an hour.
Combine the 400 g pork and 200 g beef with the grated onion, half the flour, the milk, the egg, the allspice, the salt and the pepper. Beat the mixture with a spoon for 2 minutes until it turns light and slightly sticky, which keeps the meatballs tender.
Chill the mixture for 15 minutes so it firms up enough to shape.
With a spoon dipped in cold water, scoop portions and shape them into flattened ovals about 7 cm long, dusting lightly with the rest of the flour.
Melt the 4 tablespoons butter in a wide pan over medium heat and fry the frikadeller for 5 to 6 minutes a side, until deep golden and cooked through to 71°C inside.
While they cook, boil the 500 g potatoes for 15 minutes until tender, and braise the shredded 300 g cabbage in a splash of water with a knob of butter for 10 minutes until soft.
Serve the frikadeller hot with the boiled potatoes and braised cabbage alongside.
