Karbonader, originally inspired by French crepine, was a huge success in Danish kitchens in the 1950s. The dish consists of a flat meatball of minced pork or a mix of pork and veal.
Formed into a burger, it is then rolled in beaten egg, dipped in a mixture of flour and breadcrumbs, seasoned with salt and pepper and fried in butter until golden brown. It is served with boiled potatoes or potatoes fried in butter and grønærter, a milk-based gravy. The gravy is made with butter, flour, juices from the pan, green peas and boiled carrot cubes.
The dish can also be served with butter sauce if you feel like you don’t have enough butter on your plate. Younger Danes are a bit smarter these days and find pork chops a tad unhealthy. But still, they love it when grandma makes it, because they get nostalgic for their childhood.
- For the meatballs: boil the unpeeled potatoes. Form 4 meatballs about 1½cm thick.
- Beat the egg on a plate with a fork.
- On another plate, mix the breadcrumbs with salt and pepper.
- Dip both sides of the meat patties in the egg and then in the breadcrumbs to create a breaded outer layer.
- Heat the butter and oil in a pan over a good heat until golden brown. Brown the chops for 1 minute on each side. Reduce the heat and cook for 6-7 minutes on each side until cooked through.
- For the stewed peas and carrots: cut the carrot into cubes. Boil them in enough lightly salted water for 2-3 minutes so that they are just covered.
- Stir the flour and softened butter into a butter roll. Stir it through the carrots and vegetable water. Let it cook for a few minutes while stirring.
- Add the peas and heat through.
- Sprinkle with chopped parsley when serving.