Pork and veal patty with Anchovies, Capers and Grated Horseradish

Easter is over and we are back to every day cooking. Today the recipe is for a patty that is called in Danish Karbonade and has its origin in the Italien language. It is minced meat  fried in the form of steak. This is a popular dish that the Danes never seem to get tried of. It is a patty with minced pork and veal and on top of the patty is a anchovy, some kapers and freshly grated horseradish. Sound familiar? This how a wienerschnitzel is served. Wienerschnitzel come originally from Austria. There are many variations and this is just one of them. A bit of an unusual  combination but it taste really good. The Danes eat a lot of pork, so there are more than normal recipes with pork. It almost always served fried potatoes and green peas.DSC_0012























Pork and Veal Patty with Anchovies, Capers and Freshly Grated Horseradish  Serves 4

1 ½ lbs. ground pork and veal

1 egg

2 tbsp. breadcrumbs

1 tsp salt

1 tsp ground timian

4 tbsp. flour

butter for frying

Garnish: 4 anchovies, 2 tbsp. capers, 2 tbsp freshly grated horseradish, lemon wedge

To make the patties, mix the meat with egg, breadcrumbs, salt and timian. Form the mixture into 4 patties. Dredge the patties in the flour. Melt the butter in a large frying pan and brown the patties 1 minute on each side. Turn down the heat and fry 10-12 minutes, turning frequently so they don’t get burned.

To serve, take the patties up and place them on four plates. Place an anchovy on each patty and divide the capers and the horseradish over. Lay the lemon wedges on the plate and let the guests squeeze lemon over the patty.

Serve with fried potatoes and green peas

Suggested drink: beer

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