Danish "Frikadeller" Meat Patties

1. Brown the butter in a fry pan.

2. Shape the meat mixture into oval patties about 4" long and 1/2" thick.

3. Use two wet spoons.

4. Fry on each side for about 5 minutes or until they are really brown and cooked inside.

5. Shake them on the pan to get them brown all over.

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Nutrient	Quantity
Total fats	54.432 g
Protein	20.1965 g
Carbohydrates	29.6995 g
Energy	646.38 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4116 g
Water	3.402 g
Aspartic acid	1.8745 g
Calcium, Ca	476.28 mg
Fiber, total dietary	10.5462 g
Niacin	6.719 mg
Vitamin A, RAE	3.402 g
Arginine	2.9949 g
Riboflavin	0.5783 mg
Fatty acids, total saturated 20:1	0.076 g
Glutamic acid	4.5042 g
Sodium, Na	83.916 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1633 g
Total lipid (fat)	54.432 g
Manganese, Mn	1.6522 mg
Proline	0.9219 g
Fatty acids, total saturated 16:0	4.8671 g
Serine	1.1011 g
Fatty acids, total saturated 18:0	2.2895 g
Vitamin B-6	0.169 mg
Ash	5.67 g
Fatty acids, total saturated 18:1 undifferentiated	20.2952 g
Pantothenic acid	0.787 mg
Phenylalanine	1.0705 g
Copper, Cu	1.8348 mg
Thiamin	1.4549 mg
Methionine	0.6668 g
Iron, Fe	2.8463 mg
Carbohydrate, by difference	29.6995 g
Phosphorus, P	852.768 mg
Folate, total	111.132 g
Alanine	1.0558 g
Valine	1.1283 g
Fatty acids, total saturated 18:2 undifferentiated	23.4216 g
Glycine	1.3835 g
Fatty acids, total saturated 14:0	0.1361 g
Zinc, Zn	5.2618 mg
Isoleucine	0.8686 g
Fatty acids, total polyunsaturated	23.8582 g
Leucine	1.5468 g
Vitamin A, IU	75.978 IU
Folate, DFE	111.132 g
Tryptophan	0.4423 g
Tyrosine	0.846 g
Fatty acids, total saturated	7.6227 g
Histidine	0.5942 g
Fatty acids, total monounsaturated	20.556 g
Threonine	0.838 g
Folate, food	111.132 g
Magnesium, Mg	108.864 mg
Lysine	0.6475 g
Potassium, K	469.476 mg
Cystine	0.4082 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 ounces	646.38	29.6995	54.432
danish	0	0	0	0