Frikadelle

The origin of the word is uncertain. According to the , the noun (pl. ) can be found at the end of the 17th century in German, and is related to the French noun , and the Latin verb ("to roast" or "to fry"). The name of the dish in German is famously variable, with at least 16 recorded regional variants including , , , , and /Grillette as well as the Austrian ''. It may be derived from , a dish of sliced veal, larded with pork fat. In the (1837) is defined as, "In Belgium, a ball of ground, cooked meat" and a separate word, , is defined as . And in Phillips's New World of Words'' (1706) it is defined as "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd." The Oxford English Dictionary defines fricandele (variation fricadelle) as a "quasi-French form of fricandeau". ==Other variations==

Denmark In Denmark, traditionally, they are made from a blend of two meats, typically ground veal, pork, or beef. The meat is added to chopped onions, eggs, milk (or water), bread crumbs (or oatmeal or flour), salt, and pepper. They are then formed into balls by using a tablespoon to get the right size and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. As a main dish, they are most often served with boiled white potatoes and brown sauce accompanied by pickled beetroot or cooked red cabbage. Alternatively, they can be served with creamed, white cabbage. Frikadeller are also eaten on rugbrød with red cabbage or pickle slices as a traditional Danish smørrebrød. The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking. Another popular variation is fiskefrikadeller, which replaces the meat in the recipe with fish. The fiskefrikadeller are typically prepared with cod, though may sometimes include salmon as well, and are often served with remoulade. Indonesia Frikadel are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called perkedel, however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. South Africa Frikkedelle is also popular in most traditional South African cuisine like the Cape Malay and Boer, with both British and German influence from the early settlers. Frikadelle is not only panfried, but often baked in the oven to give it a crisp outside with a tender and juicy inside. It is served with side dishes of a starch like rice, samp, "pap", or mashed potatoes, accompanied by vegetables and or salad. ==See also==