Frikadeller
Danish Meat Patties

1/2 pound boneless veal
1/2 pound boneless pork
1 medium onion, coarsely chopped
3 tablespoons flour
1 1/2 cups club soda
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
2 tablespoons vegetable oil

Put the veal, pork, and chopped onion twice through the finest blade of a meat grinder.  Mix flour into the ground meat thoroughly.  Gradually mix in the club soda, a few tablespoons at a time, and continue to mix until the meat is light and fluffy.  Mix in egg, salt and pepper.  Cover and refrigerate for 1 hour; this will bake the meat mixture firmer and easier to handle.   Shape the mixture into oblongs about 4 inches long, 2 inches wide and 1 inch thick.  Melt butter and oil over high heat in a heavy cast iron skillet.  When the foam subsides, lower the heat to moderate and add the meat patties.  Cook about 6 to 8 minutes on each side, turning the patties.  When they are a rich mahogany brown, remove them. Makes 8 to 10 patties

Frikadeller are traditionally accompanied by boiled potatoes and pickled beets, cucumber salad or red cabbage.