Old school comfort food is called Danish Pork Patties – or Karbonader. In Denmark, which is Grandma’s food, you might call it “Mormor Mad.” Grandma food is always comfort food and we’re all concerned here with comfort food, so that’s our way up the street. These may have been reserved for an event for Grandma, but along with some basic boiled potatoes, they are excellent. They are homey, savory, and flavorful.
You traditionally begin with ground pork, salt, and pepper. We want to improve the flavor a bit so that we throw in a little bit of thyme, some onions, and garlic powder. These few ingredients enhance something, but they’re not enough to get the traditional flavor overwhelmed. They’re unbelievably simple to cook. Just don’t crowd your pan, so they are all as crispy. It’s the type of food every grandma knows of, delicious and comfortable.
Ingredients:
1 lb ground pork
1 small onion, finely chopped
2 eggs, beaten
2 teaspoons dried thyme
1/2 teaspoon garlic powder
Freshly ground pepper and salt (Kosher salt) to taste
2 cups breadcrumbs
Oil, for frying
Directions:
In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.
In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.
Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.
Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.
Ingredients
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 eggs, beaten
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- Freshly ground pepper and salt (Kosher salt) to taste
- 2 cups breadcrumbs
- Oil, for frying
Instructions
In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.
In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.
Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.
Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.
