Pork and Veal Rissoles (Frikadeller)
1/2 lb. lean pork shoulder, ground
1/2 lb. veal shoulder, ground
2 tbsp. grated onion
1 tsp. salt
1/8 tsp. pepper
1/3 cup flour
1/2 cup carbonated water
2 tbsp. butter
Combine pork and veal with onion, salt, pepper and flour in a medium size mixing bowl. Beat about 5 minutes with an electric mixer, gradually adding the carbonated water until the mixture is firm, puffy and pliable. Cover and refrigerate for about 2 hours.
Shape into oval shaped cakes with 2 tablespoons dipped in cold water, using 1 rounded tablespoon of mixture for each cake. Fry slowly in hot butter in a large skillet, shaking pan and turning cakes several times until they are crisp and golden brown, about 15 minutes. Drain on paper toweling. Serve with fried potatoes if desired. Serves 4.