|1||bread — thick slices|
|1||onion — medium, finely chopped|
|10 ml||garlic — cloves, crushed|
|750 ml||beef mince — lean|
|2||eggs — large|
|sea salt and freshly ground black pepper|
|5 ml||coriander — ground|
|65 ml||fresh parsley — chopped|
Remove crust from the bread and soak in water. Remove from the water and squeeze dry. Heat butter in a large frying pan, sauté onion and garlic until transparent.
Combine onion with beef mince, bread, eggs, salt, pepper, coriander and parsley and shape into balls. Heat oil in a frying pan and brown the frikkadels – a few at a time – for about 5 minutes on each side. Turn the heat down slightly and continue cooking until cooked through.
Serve hot with potato wedges and tomato gravy.