Hagaburf
I learnt this dish from my
Danish mother-in-law. It's just a variation of a rissole
braised in a rich
onion gravy. It's delicious and very easy to make. As with many dishes cooked in
sauces, it's even better the second day.
Method
- Assemble the basic rissoles, omitting the optional vegetables in the recipe.
- Panfry the rissoles for 4-5 minutes on each side until golden brown. Then remove and set aside.
- In the same pan, add the butter, then fry the onion slices till caramelised and golden brown, about 20 minutes.
- Remove the pan from the heat and stir through the flour, then gradually add the stock and mix to a smooth paste, making sure there are no lumps.
- Return the pan to the heat and cook over medium heat until the sauce bubbles and thickens.
- Add the rissoles back to the pan with the sauce and cook over low heat till the rissoles are cooked through, about 15-20 minutes.
- Serve Hagaburf with mashed potatoes and fresh cooked peas.
