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Krebinetter with Dill Potatoes
Danish

Krebinetter with Dill Potatoes

Breaded pork patties fried golden, served with dill-tossed potatoes and roasted vegetables. Danish canteen food, done properly.

Total
40 min
Prep
15 min
Cook
25 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • ground pork20 oz
  • potatoes36 oz
  • carrot3 piece
  • broccoli florets3 cup
  • panko breadcrumbs12 tbsp
  • egg2 piece
  • butter4 tbsp
  • fresh dill4 tbsp
  • olive oil2 tbsp
  • salt2 tsp
  • black pepper1 tsp

You'll need

oven · sheet pan · pot · skillet

Method

  1. Preheat oven to 425 F. Roast carrot and broccoli in oil and salt, 20 minutes.

    22 min · roast

  2. Boil potatoes in salted water until tender, 18 minutes. Drain.

    18 min · boil

  3. Season pork hard, shape into flat oval patties about a finger thick.

    6 min · prep

  4. Dip each patty in beaten egg, then press firmly into panko.

    5 min · prep

  5. Fry in butter 4 minutes per side until the crust is deep gold.

    9 min · fry

  6. Toss hot potatoes with butter and plenty of chopped dill.

    3 min · prep

Serving suggestion

A blob of remoulade or grainy mustard on the plate finishes it.

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