Krebinetter

This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside.

In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they’re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences.

According to those purists, krebinetter patties are always coated with eggs and flour or breadcrumbs, and they usually take a more oval shape as opposed to the rounder karbonader, which are sometimes left plain, with no breading before they’re fried.

Typical accompaniments to these pork (or pork and veal) patties include creamy stuvede grønærter (vegetables in a white sauce), boiled vegetables such as potatoes, carrots, and peas, stewed white cabbage, and rugbrød (rye bread).