Fricadelle

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Fricadelle
[[File:|frameless|alt=]]
Alternative names Frikandel
Type
Course Main
Place of origin Belgium, Netherlands
Region or state
Associated national cuisine
Created by
Invented
Cooking time minutes to minutes
Serving temperature Hot
Main ingredients Minced meat (pork, beef, chicken)
Ingredients generally used
Variations
Food energy kcal
Nutritional value Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website [ Official website]



Fricadelle or Frikandel is a popular fast food item in the Belgian and Dutch cuisines, known for its unique preparation and taste. It is a skinless, deep-fried sausage made primarily from a mixture of minced meat including pork, beef, and chicken. The fricadelle is often served with French fries and various sauces, most commonly mayonnaise, ketchup, or a special blend known as curry ketchup.

History[edit | edit source]

The origins of fricadelle are somewhat unclear, but it is believed to have been invented in the 1950s in either Belgium or the Netherlands. The snack has since become a staple in both countries, often found in fast food restaurants, at food stalls, and in supermarkets.

Preparation[edit | edit source]

The preparation of fricadelle involves mixing minced meat with breadcrumbs, onions, herbs, and spices. This mixture is then shaped into a cylindrical form and deep-fried until golden brown and cooked through. Unlike traditional sausages, fricadelle does not have a casing.

Cultural Significance[edit | edit source]

Fricadelle holds a significant place in Belgian and Dutch snack culture. It is commonly consumed at various public events and gatherings, such as sports events and festivals. In addition, it is a popular choice for a quick meal or snack, reflecting the fast-paced lifestyle of many individuals in these regions.

Variations[edit | edit source]

While the basic ingredients of fricadelle remain consistent, there are regional variations that include different types of meat or additional spices to alter the flavor. Some versions may also include veal or turkey.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD