
Ingredienser
Fremgangsmåde
Hakkekød, æg og løg blandes sammen i en skål.
Salt, peber, mel og havregryn tilføres. Rør grundigt.
Mælken hældes i lidt af gangen, mens du rører. Farsen skal være smidig, så hvis du fornemmer, at den er for hård at røre, så tilsæt lidt mere mælk.
Lad eventuelt farsen hvile i køleskab i en halv time.
Varm lidt olie på panden. Tilsæt en klump smør for at få god smag i stegeskorpen.
Dyp en spiseske i fedtstoffet på panden, og form nu frikadeller i den ønskede størrelse.
Frikadellerne steges i ca. 5 minutter på hver side (afhænger af størrelsen). Hold øje med farven og skær evt. en enkelt over til stikprøve.
Hæld lidt danskvand i farsen for en mere luftig fars.
Riv et halvt æble fint i farsen for en saftigere fars.
Hvis ikke, du har den klassiske kalv/flæsk-blanding, kan enhver form for hakkekød bruges.
Udvalgte opskrifter
Ingredienser
Fremgangsmåde
Hakkekød, æg og løg blandes sammen i en skål.
Salt, peber, mel og havregryn tilføres. Rør grundigt.
Mælken hældes i lidt af gangen, mens du rører. Farsen skal være smidig, så hvis du fornemmer, at den er for hård at røre, så tilsæt lidt mere mælk.
Lad eventuelt farsen hvile i køleskab i en halv time.
Varm lidt olie på panden. Tilsæt en klump smør for at få god smag i stegeskorpen.
Dyp en spiseske i fedtstoffet på panden, og form nu frikadeller i den ønskede størrelse.
Frikadellerne steges i ca. 5 minutter på hver side (afhænger af størrelsen). Hold øje med farven og skær evt. en enkelt over til stikprøve.
Hæld lidt danskvand i farsen for en mere luftig fars.
Riv et halvt æble fint i farsen for en saftigere fars.
Hvis ikke, du har den klassiske kalv/flæsk-blanding, kan enhver form for hakkekød bruges.
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