Teresa's Recipes
Karbonader
Karbonader is a beloved traditional Norwegian dish that brings the warmth of Scandinavian home cooking to your table. These savory pork patties are seasoned to perfection and are typically served with creamy boiled potatoes and a tangy lingonberry sauce, creating a delightful balance of flavors that evoke the rustic charm of Norway's culinary heritage. Originating from the coastal regions, karbonader were once a staple for fishermen and farmers alike, providing hearty nourishment after a long day.
Ingredients
- 2 tablespoons, for frying Vegetable oil
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 1, beaten Egg
- 1 cup Breadcrumbs
- 1 pound Ground pork
- to serve Lingonberry sauce
- to serve Boiled potatoes
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 280
- Fat: 18g
- Carbs: 12g
- Protein: 20g
- Sodium: 400mg
- Sugar: 1g
Instructions
- In a large bowl, combine the ground pork, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, black pepper, and paprika. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the mixture into patties, about 1/2 inch thick. You should yield approximately 6-8 patties.
- Heat the vegetable oil in a skillet over medium heat until shimmering.
- Carefully add the karbonader patties to the skillet, cooking for about 3-4 minutes on each side, or until they are golden brown and fully cooked (internal temperature should reach 160°F or 70°C).
- Once cooked, remove the patties from the skillet and let them rest on a paper towel-lined plate to absorb excess oil.
- Serve the karbonader warm with boiled potatoes and a generous dollop of tangy lingonberry sauce.
Tips
- For added flavor, consider mixing in fresh herbs like parsley or dill into the pork mixture.
- If you want a spicier kick, add a pinch of cayenne pepper or some chili flakes.
- These patties can also be grilled for a smoky flavor.