Krebinettes, or breaded and fried meat patties, is the pinnacle of Danish country eating - and it's delicious! This rendition is a slightly leaner take, with chicken mince in place of the traditional pork, and some secret carrots hidden in there. We're serving them with spuds, creamed peas and pointed cabbage. Enjoy!

Directions

1. Cook the potatoes in a pot of salted water. Remember to save the cooking water for the creamed peas.

2. Peel and grate carrots.It's entirely up to you whether you grate them coarsely or finely. Mix chicken mince with the grated carrot and a pinch of salt and pepper. We suggest rolling up your sleeves and getting your hands in there, it's the easiest (and funnest!) way.

3. Beat the egg with a fork in a deep plate. Pour breadcrumbs onto a flat plate and mix in a bit of salt and pepper. Wet your hands with a bit of water, and shape patties from the mince. First coat the patties with egg, then breadcrumbs.

4. Now fry the krebinettes in a mix of butter and olive oil on a pan.

5. Remove the outer leaves of the pointed cabbage, halve it, remove the stem from the centre, and cut into thin strips.

6. Melt the butter in a pot, add flour and whisk well, so it doesn't burn. Let it sizzle for a few minutes, while you stir some more. This gets rid of the floury taste. Now add milk and potato water little by little, while whisking the best you know, until you have the consistency you like. Season to taste with nutmeg, salt, pepper, and some lemon juice. Add pointed cabbage and peas and slowly warm it up.

7. Serve the krebinettes with potatoes and the creamed veggies. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut the pointed cabbage into strips. They can also help peel potatoes and taste the creamed veggies.