Danish Meat Patties
1/2 lb (250 g) ground veal or beef
1/2 lb (250 g) ground pork
1 medium onion, grated
3 Tbs (45 ml) flour
1+1/2 cups (375 ml) club soda
1 egg, well beaten
Salt and freshly ground black pepper to taste
3 Tbs (45 ml) butter and/or vegetable oil for frying
Using a wooden spoon and a large mixing bowl, or an electric mixer,
beat the meats, grated onion, and flour until thoroughly mixed.
Gradually add the club soda and continue beating until the meat
mixture is light and fluffy. Add the egg, salt, and pepper, and
combine thoroughly. Refrigerate, covered, for 1 hour, until the
mixture has firmed a little. Shape the meat mixture into 8 oblong
patties about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch
(2.5 cm) thick. Heat the butter or oil, or mixture of the two, in a
heavy skillet over moderate heat and add the meat patties 3 or 4 at a
time, being careful not to crowd them. Cook for 6 to 8 minutes per
side, until they are a rich dark brown. Remove the cooked patties to
a warm platter and repeat until all the patties are cooked. Since
these contain pork, they should be cooked to the well-done stage.
Makes 8 patties to serve 4.