How to: make your own frikandellen

What do you do when you can’t go to your favorite snack bar because of coronavirus? Then you make your favorite snack yourself! In his cookbook Vet Lekker, Danny Jansen teams up with top chef Sergio Herman, croquette king Cees Holtkamp and FEBO director Dennis de Borst to get as close as possible to the snacks sold at the snack bar. So roll up your sleeves and get rolling!

The secret to the perfect frikandel? Letting very cold meat soak in stock. To test whether your meat is seasoned properly, you can fry a little meat in a pan or in the oven. This allows you to adjust the flavor while you still can.

How to make the frikandel

• For the spice mix, combine onion powder, white pepper, nutmeg and ground mace. Heat the oil in a frying pan and roast the spices, stirring, for about 30 minutes. Mix in the salt.
• Make sure the meat is just below freezing point and the water is very cold. Grind all the meat with the water, spice mix, breadcrumbs and coffee flavoring until very fine and spreadable.
• Make sure the mixture is processed while cold. Spoon the ground meat into a piping bag fitted with a nozzle 2 centimeters in diameter. Pipe 100 grams of frikandel mixture at a time onto a sheet of plastic wrap and spread it into a long strip.
• Fold the plastic wrap closed and roll it tightly into a firm roll 2 centimeters thick and approximately 18 centimeters long. For an even better result, briefly freeze the roll.
• Heat the beef stock. Let the frikandel roll from the plastic wrap into the stock. Cook the frikandel for approximately 15 minutes at a temperature of around 70°C. Use a kitchen thermometer for this. You can also cook the frikandel in a steam oven at 68°C, but it will be less attractive in color.
• Remove the frikandel from the stock and pat dry. For an even better result, roll the frikandel tightly in plastic wrap again and let it cool in the refrigerator or in ice water. Deep-fry the frikandel for approximately 4 minutes at 180°C.

Title: Vet lekker
Author: Danny Jansen
Publisher: A.W. Bruna Uitgevers
Price: €20,99

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