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Danish Breaded Pork Patties  (Karbonader) - Mimi's Recipe Box
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–+ servings

Danish Breaded Pork Patties  (Karbonader)

Old school Danish comfort food at its best.  These Danish Breaded Pork Patties  (Karbonader) have a crispy outside and a tender, juicy center, and filled with subtle flavors that make the pork the hero of the dish.
5 from 2 votes
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Course: Gravy, Main Course
Cuisine: Danish
Keyword: Beef Stock, Caramelized Onions, Danish, Ground Pork, Karbonader, Krebinetter, Patties, Pork Patties, Roux
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 684kcal

Ingredients

  • 1.5 pounds ground pork
  • 2 tsp. Kosher salt
  • 1 tsp. black pepper
  • 1.5 cups breadcrumbs
  • 2 eggs beaten
  • 4 tbsp neutral oil
  • 2 tbsp butter
  • 2 onions sliced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups beef stock
  • 1/2 cup apple cider

Instructions

  • Combine ground pork, salt, and pepper and form into 5 about a 3/4 inch patties.
  • Heat a large skittle to medium - medium hit and add the oil and melt the 2 tbsp of butter.
  • Fry the patties about 5 minutes per side until an internal temperature of 145° is reached. Remove from skillet and set aside.
  • Reduce heat to medium - medium low and add the sliced onions. After about 10 minutes add a touch of salt to the onions and continue to cook for another 30 minutes until soft and caramelized, stirring often.
  • Remove the onions from the skillet and drain on a paper towel lined plate.
  • Increase heat to medium - medium hi and add the flour whisking continuously until the flour has reached a nice dark brown color. If you feel like the roux is cooking too quickly simply remove the skillet from the heat until cooled down a little and return to the heat source.
  • Add beef stock about 1/4 of a cup at a time, whisking each well in between to incorporate before adding the next 1/4 of a cup.
  • Bring to a boil, reduce heat to a simmer and cook for about 10 minutes until nice a thick.
  • This is options, but I like to strain my gravy through a sieve to remove any fronds that have come up from the bottom of the skillet.
  • Return the gravy to the skillet and finish off with a tablespoon of butter. Whisk in well until melted.
  • Serve layering the gravy, pork patties, and topped with the caramelized onions.

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.

Nutrition

Serving: 373g | Calories: 684kcal | Carbohydrates: 35.75g | Protein: 32.07g | Fat: 45.79g | Saturated Fat: 14.91g | Polyunsaturated Fat: 5.23g | Monounsaturated Fat: 7.4g | Trans Fat: 0.01g | Cholesterol: 173.84mg | Sodium: 1243.35mg | Potassium: 314.89mg | Fiber: 2.41g | Sugar: 6.44g | Vitamin A: 70.48mg | Vitamin C: 3.11mg | Calcium: 114.83mg | Iron: 3.75mg
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