Frikandel
A frikandel is a deep-fried, skinless, cylindrical sausage-like snack popular in the Netherlands, made from a mixture of minced meat (typically pork and chicken), spices, and breadcrumbs. It is commonly served hot with mayonnaise, curry ketchup, and diced onions, with the most popular variation being the "frikandel speciaal," which has these toppings in a slit in the sausage.
Yield: 6 frikandels
Equipment
- Food processor (high-quality)
- deep fryer
- frying oil
- cling film
Materials
- 300 gr chicken thighs
- 200 gr bacon
- 40 gr breadcumbs
- 12 gr Frikandel Spice mix
- curry
- mayonnaise
- white rolls
- white onion
Instructions
- Cut the chicken thighs and bacon into very small cubes using a chef's knife. Then place them in a food processor. Make sure you have a powerful food processor that can handle meat. Turn the processor on and blend until smooth. Add the Frikandel Spice Mix and breadcrumbs. Turn the food processor back on until everything is evenly distributed.
- Divide the meat into six pieces (approximately 92 grams per frikandel). Form each ball into a ball and place it on a cutting board. Shape the balls into frikandels by rolling them out with your hands. Make sure they are 18 centimetres long.
- Place each frikandel on the front edge of a piece of cling film. Fold the film over the frikandel and continue rolling. Twist the ends of the cling film together. This will create nicely shaped frikandels.
- Heat a pan of water to 70°C (168°F). Let the frikandels soak in the water for 15 minutes. Meanwhile, turn the deep fryer on to 175°C (350°F). Remove the film and fry for 1.5 minutes.
Serving suggestions
- Serve the frikandels on white rolls, mayonnaise, curry powder, and chopped onion.
Notes
