Frikadelle

Afrikadelleis a rounded, flat-bottomed, pan-friedmeatballof ground meat, often likened to theGermanversion ofmeatballs. The origin of the dish is unknown. The termFrikadelleisGermanbut the dish is associated withGerman,NordicandPolishcuisines. They are one of the most popular meals in Poland,where they are known askotlety mielone(literally "ground cutlets").
There are various local variants of frikadelle throughout Scandinavia, as both amain courseand aside dish. InSweden, the wordfrikadellerrefers to meatballs that are boiled, not pan-fried.
The origin of the word is uncertain. According to theEtymologisches Wörterbuch des Deutschen,Frikadelle(pl.Frikadellen) can be found end of the 17th century in German, and is related to the Frenchfricandeau, and Latinfrīgere('to roast').Other variants used in Germany areBoulette/Bulette,Bratklops,Fleischpflanzerl,Fleischlaberl,FleischküchleandGrilletta[de]/Grilletteas well as the AustrianFaschiertes Laibchen[de]. It may be derived fromfricandeau de veau, a dish of sliced veal, larded with pork fat.In theDictionnaire des dictionnaires(1837)fricadelleis defined as, "In Belgium, a ball of ground, cooked meat" and a separate word,fricadèle, is defined asfricandeau.And inPhillips's New World of Words(1706) it is defined as "Fricandoe, a sort ofScotch Collopsmade of thin slices of Veal, well larded and stuff'd." TheOxford English Dictionarydefinesfricandele(variationfricadelle) as a "quasi-French form of fricandeau".
InDenmark, traditionally, they are made from groundveal,porkor beef (or a blend of two of these meats); choppedonions;eggs; milk (or water); bread crumbs (or oatmeal or flour);salt; andpepper; then formed into balls by using a tablespoon to get the right sizefrikadelleand flattened somewhat. They are then pan-fried inpork fatorbeef fat, or more commonly in modern times inbutter,margarineor evenvegetable oil. Another popular variation isfiskefrikadellerreplacing the meat with fish (mostly cod, but sometimes cod and salmon) as the main ingredient and often served withremoulade.
As a main dish, they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickledbeetrootor cookedred cabbage. Alternatively, they can be served with creamed, white cabbage.
Frikadeller are also eaten on ryebread (rugbrød) with redcabbageor pickle slices as a traditional Danishsmørrebrød.
The combination of frikadeller and a coldpotato saladis very popular atpicnicsorpotlucks, due to the ease of transporting either component after cooking.
Frikadel are also known inIndonesian cuisinethroughDutch cuisine(of thefrikadel, which is historically similar to the frikadaller) influence and calledperkedel, however the main ingredient is not meat, butmashed potato, sometimes slightly mixed with ground meat orcorned beef.  The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato,cabe rawit, spring onion, shrimp,  peeledcorn, or mashedtofufritters are also common as perkedel ingredients.
Frikkedelle is also popular in most traditional South African cuisine like the Cape Malay and Boer, with both British and German influence from the early settlers. Frikadelle is not only panfried, but often baked in the oven to give it a cripsy outside with a tender and juicy inside. It is served with side dishes of a starch like rice, samp, "pap", or mashed potatoes, accompanied by vegetables and or salad.