Air Fryer Karbonader (Danish Breaded Pork Patties)
Air Fryer Karbonader (Danish Breaded Pork Patties)
Karbonader are classic Danish everyday food — flat, breaded patties of minced pork and veal. Here we make them in the air fryer, which keeps the breading crisp without the patties having to fry in fat on the stove.
The mixture is simple: minced pork and veal worked with salt, pepper and an egg, and optionally a little finely grated onion. The patties are breaded from scratch in flour, beaten egg and breadcrumbs, so they get a golden crust. Panko instead of ordinary breadcrumbs gives extra crispness, and a brush of oil on the breading before cooking replaces the fat from the pan.
Pork and veal is the traditional blend — minced pork and veal. Plain minced pork works too, but the combination gives a juicier mixture. On Funen and Zealand the dish is often called krebinetter, in Jutland karbonader. It is the same dish.
Karbonader are everyday fare, classically served with boiled potatoes and stewed peas and carrots. Let them rest for a couple of minutes after cooking, so they stay juicy inside.
Ingredients
Serves 4
- 300 g minced pork
- 200 g minced veal
- 1 small onion (about 70 g), finely grated (optional)
- 1 tsp salt, for the mixture
- ½ tsp freshly ground pepper, for the mixture
- 1 egg, for the mixture
- 2 tbsp wheat flour, for breading
- 1 egg, beaten, for breading
- 100 g breadcrumbs (or panko), for breading
- ½ tsp salt, for the breadcrumbs
- a little pepper, for the breadcrumbs
- neutral oil, for brushing
Directions
Mix the minced pork and veal with the grated onion, salt, pepper and the egg into an even mixture. Shape four flat patties about 1.5 cm thick.
Bread the patties from scratch: turn each patty first in flour, then in beaten egg and finally in breadcrumbs seasoned with salt and pepper. Press the breadcrumbs lightly onto all surfaces.
If you like, place the breaded patties covered in the refrigerator for 15-20 minutes, so the breading sets and doesn’t crumble during cooking.
Preheat the air fryer to 365°F (185°C) for 2-3 minutes.
Brush or spray the patties lightly with oil on both sides. This gives a crisp, golden breading without pan-frying.
Place the patties in the basket with air between them — cook in two batches if needed. Cook them at 365°F (185°C) for 16-18 minutes, and turn them carefully after 9-10 minutes.
If you want extra crispness, give them a final blast at 390°F (200°C) for 3-4 minutes. The patties are done when the breading is golden-brown all over and the internal temperature is around 160°F (70-72°C).
Let the patties rest for 2-3 minutes, and serve them with boiled potatoes and stewed peas and carrots.
Notes
Temperature and time vary with the air-fryer model and the thickness of the patties. Aim for a golden-brown breading and full cooking at around 160°F (70-72°C) at the core.
Use panko rather than ordinary breadcrumbs and brush the breading with oil if you want it extra crisp. Chill the breaded patties briefly before cooking, so the breading doesn’t crumble.
Pork and veal (minced pork and veal) is the classic blend, but plain minced pork works too.
Don’t overcrowd the basket. The patties should sit with air between them, or the breading won’t get crisp — cook in two batches if needed.
See Also
Minced Pork Patties
