Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Denmark, Poland and Germany. In Sweden, poached quenelles are called frikadeller and are usually served in soup.
Many variations of frikadeller exist but traditionally they are made of minced pork, veal, or beef; chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat, or more commonly in modern times in butter, margarine or even vegetable oil.
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At the deli where my bother worked, they would take all of the ends of the slicing meats that were two small to slice more, grind them up, mix in eggs and deep fry them.