Danish cuisine
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Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after
Frikadeller (meat balls) with rugbrød (rye bread) and gherkins
A loaf of Danish rye bread (rugbrød)
New Nordic dish made from local ingredients exclusively. "White asparagus with poached egg yolk and sauce of woodruff" at Restaurant Noma.
Bread with cheese and salami, soft-boiled egg and coffee; a typical everyday breakfast.
Frikadelle
Videos
A Frikadelle is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term Frikadelle is German, but the
Danish cuisine
…trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its…
A freshly made batch of Frikadelles
Perkedel, an Indonesian version derived from the Dutch frikadel. This is historically similar to the frikadeller using potato.