Tear the slices of bread and place them in a bowl. Cover the bread with milk and set aside to soak.
In a medium skillet, heat the butter. Add the onion and garlic and sauté over medium-high heat until golden, 5-6 min. Remove the onion mixture from the pan and set it aside.
In a large bowl, combine ground beef with the seasonings and onion mixture. Squeeze the soaked bread as dry as you can get it and add it to the beef mixture along with the egg. Mix well, using your hands. Shape the meat mixture into balls.
Heat the pan over medium heat and fry the meat patties 5-6 minutes on the first side and 3-5 minutes on the second side, until golden and firm.
Remove the patties from the skillet onto a clean, paper towel-lined platter. Continue until all the frikkadel have been cooked.
1 Tbsp unsalted butter
2 onions, diced
2 garlic cloves, minced
4 tomatoes, diced
1 Tbsp fresh basil chopped, or 1 tsp dry
1 Tbsp fresh parsley, chopped, or 1 tsp dry
Salt, pepper and sugar to taste
Heat the butter in a large skillet. Add the onions and garlic. Sauté over medium-high heat until the onions have softened, 3-4 minutes.
Add the remaining ingredients, stir and bring the mixture to a simmer.
Cook, uncovered, 15-20 minutes until the sauce has thickened slightly.
Creamy Mashed Potato
1.5 kg potatoes peeled and cut into 2.5cm/1 cubes
1 tbsp salt
4 tbsp/ 60 ml unsalted butter, chopped
1/3 cup milk, preferably warmed
Salt to taste
4-5 sprigs of Chives
2 spring onions
Place in a large pot with 1 tbsp salt. Add water, so it’s 10cm / 4” above potatoes.
Bring to a boil over high heat, then reduce heat, so it’s simmering rapidly. Cook for 15 minutes or until potatoes are very soft (jab with a fork to test, they should fall apart).
Drain well, return into the pot. Leave for 1 minute, shaking the pot every now and then to encourage evaporation of water.
Add flavourings, then mash well, using milk to make it looser if desired.
Use a potato masher to mash the potato to the desired consistency.
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