Ground Pork Frikadeller with Pickled Cucumber

Ingredients

• 1 lb Ground Pork
• 1 small onion, grated
• 1 egg
• ¼ cup flour
• ⅓ cup milk
• ½ tsp salt
• ¼ tsp white pepper
• 2 tbsp butter
• 1 Cucumber, thinly sliced
• 3 tbsp white vinegar mixed with 1 tbsp sugar
• Boiled potatoes, for serving

Method

1. Toss the Cucumber with the sweetened vinegar and a pinch of salt; let this agurkesalat pickle while you cook.
2. Stir the Ground Pork with the onion, egg, flour, milk, salt, and pepper into a soft, sticky mixture. Rest it 10 minutes so the flour hydrates.
3. Shape into ovals using a spoon dipped in the mixture's bowl — frikadeller are rustic quenelles, not perfect spheres.
4. Fry in butter over medium, 4–5 minutes per side, until deep brown and cooked through to 160°F (71°C) for pork, 165°F (74°C) for poultry.
5. Serve with boiled potatoes, the drained pickled Cucumber, and the browned butter from the pan spooned over.