Pork Patty with Carrot and Pea Gravy
Karbonader med Grønærter
This cheap and tasty traditional Danish meal would have been served regularily in the olden days in Denmark. The carrot and pea gravy may not sound very exciting, but it is very tasty and satisfying, and it completes the meal.
- 2 pounds ground pork
- 1-2 eggs
- 1-2 cups breadcrumbs
- 1-2 tablespoons butter
- ⅓ pound carrots
- ⅓ pound green peas (frozen)
- Flour (see 'Preparation' for amount)
- Milk 3.5% (see 'Preparation' for amount)
- 1 tablespoon Sugar
- Salt and Pepper
- Shape meat into thick hamburger shaped patties (approx, 3 inches in diameter and 1 inch high)
- Dip both sides of the meat patties in the eggs, and then the breadcrumbs to creat a breaded outer coating
- Add salt and pepper on both sides of the meat patties
- Melt butter in a frying pan
- Fry the meatballs on medium heat until they are cooked through. *Keep the resulting juice for the gravy*
- Chopped carrots into peas sized pieces
- Place peas and carrots in a pot
- Add water so it just covers the vegetables and boil until carrots are tender. Drain the water when the vegetables are done.
- Add flour to the juice from from frying the meat patties, and stir until you have a thick mass.
- Add the flour and meat juice mixture to the vegetables, and add a little milk 3,5% and stir until the gravy has your desired thickness.
- Stire in 1 tablespoon of sugar and a little salt to the gravy.
- To serve simply place a meat patty on a plate, and add the desired amount of gravy.
LastUpdate: 2015-04-21 10:19:57