History Behind the Word “Krebinetter”
Today we are sharing our recipe for a classic Danish dish that we call krebinetter. The name comes from the French crépinette, which is a meat patty that you cover in crépine (a net of fat) and then cook. In the area of Denmark that we’re from (Sjælland), we call this dish krebinetter, but other Danes call them karbonader. Karbonader is more typical in Jylland. It stems from the Italian word for coal, carbonata, as the meat patties used to be cooked over coal.
Perfect for an Easy Dinner!
Regardless of what you choose to call these meat patties, they are a delicious and simple dinner dish perfect for any day of the week! Basically, krebinetter are seasoned pork patties that you dip in flour, egg, and breadcrumbs, and then fry. They are crispy on the outside, flavorful on the inside, and perfect for a hearty weeknight dinner. Serve them with a salad (like we did in our photos), or with potatoes if you want to feel really Danish.
Tips & Tricks
When breading the krebinetter, try to keep one hand for dry breading (with the flour and the breadcrumbs) and one hand for coating with egg. This will help keep breadcrumbs/flour from sticking to your fingers! Try to cook the krebinetter on medium to low heat so you don’t burn the outside when the inside isn’t fully cooked yet. It can be a difficult balance to get the temperature right, and don’t be afraid to cook in batches if it is easier to control!
As we mention in the recipe, feel free to change the size or amount of patties that you make – they can be smaller or larger as you like, just keep in mind that it will change the cooking time! We also recommend if you make thicker patties to cook them in the oven for about 10 minutes to make sure they are heated all the way through without burning the breaded coating.
Try out these krebinetter for an easy dinner recipe, and you won’t regret it! Check out the recipe below and please leave a comment or review if you try it out. Tag us on Instagram if you make the recipe too! Thanks!
Krebinetter (Breaded Pork Patties)
Ingredients
- 635 grams (1.4 lbs) ground pork
- Salt to taste
- Pepper to taste
- 35 grams (1/4 cup) flour
- 1/2 tsp garlic powder
- 2-3 large eggs
- 225-300 grams (1.5-2 cups) breadcrumbs (we use panko breadcrumbs!)
- 60 ml (1/4 cup) vegetable or canola oil for cooking
Instructions
- Preheat the oven to 375 F (190 C). Note: this step may be optional if you make your patties thin enough to just pan-fry them.
- Form 6 equal sized patties from your ground pork. Keep in mind that you can adjust the number/size of these to your preference, it just may affect the cooking time!
- Season the patties well with salt and pepper on both sides.
- Set up a breading station: One plate with flour, garlic powder, and a bit of salt and pepper; The second bowl/plate with a beaten egg; The third plate with breadcrumbs and a touch of salt.
- Begin breading the krebinetter by coating in flour, then the egg, then the breadcrumbs.
- We like to double bread the breadcrumbs for the best coverage, so put the patty back into the egg and then coat in breadcrumbs for a second time.
- Repeat until you have breaded all the patties. As you go, you will likely run out of egg; you may need to use another one to keep breading.
- Heat up your oil in a skillet or pan over medium heat. Once it is hot enough to sizzle (test with a piece of breadcrumb), drop in the patties.
- Cook for 6-7 minutes on each side, until fully cooked through. Depending on the thickness, you may want to cook for an additional 10 minutes in a 375F (190C) oven to make sure that the center is fully cooked.
- Serve with your favorite sides and enjoy!
Very good.
Thank you so much!
Hi, I was wondering if these were ok to freeze after crumbing and if you have tried it before? Thanks so much
Hi! I would recommend freezing the patties without breading them first. I haven’t tried it, but I would imagine the breading might get soggy and they won’t turn out as crisp. Then just bread them when you are ready to cook them! Hope that helps 🙂