Pork Patties (Karbonader) with Stewed Peas and Carrots

Pork patty with stewed peas and carrots © kvalifood.com

Or as the kids call it: “pork patties with fruit sauce.” Another classic of the Danish kitchen. Simple, honest farmhouse food. It is a perfect dish that needs no fiddling with, so I don’t think I’ve even changed the recipe since I first learned it as a child.

I make it as classic and traditional as possible. This is proper Nordic food right here.

About 5 servings.

Ingredients

Yields 5 servings

Pork patties

  • 500 g – 1 kg minced pork (can also be a mix with veal)
  • 1 tbsp salt
  • 1 tsp pepper

Stewed peas and carrots

  • 500 ml water
  • 300 g frozen carrots
  • 300 g frozen peas
  • 30 g butter
  • 3 tbsp flour
  • 1 tbsp soy sauce (optional)
  • 1 bunch chopped parsley

Potatoes

  • 1 kg potatoes

Directions

The potatoes

Cover with water in a pot. Boil for about 20 minutes until tender. It typically takes about 20 minutes to bring them to a boil, so 40 minutes in total.

http://www.youtube.com/watch?v=mQ8BPiMzUHo

Stewed peas and carrots

Cook the vegetables for a couple of minutes in the water. Drain them through a sieve, keeping the cooking water.

Make a roux by melting the butter in a pot, stirring in the flour and mixing well.

Pour the vegetable water over the roux and stir until smooth. Leave to simmer while you fry the patties.

A few minutes before serving, add the vegetables to the sauce.

Chop the parsley and stir it into the sauce.

Season with salt and pepper.

http://www.youtube.com/watch?v=naaJbF03RW0

The pork patties

Put breadcrumbs in a deep plate along with the salt and pepper. Stir together.

Shape the minced pork into 4–6 “steaks” and coat them in the breadcrumb mixture.

Pour equal parts oil and butter into a hot pan.

Fry the patties over medium heat for about 5 minutes on each side.

Notes

Use between 125 g and 200 g of meat per patty. Adjust the total amount of meat accordingly.