Krebinettes, as you may know by now, are a Danish delicacy - and they ARE delicious! We've snuck a bit of grated carrots into these, to make them extra juicy (and healthy, shh..!). We're serving this foreign classic with crispy chips, snack veggies and a dip of your choice - and then it's suddenly not so foreign at all. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection and cook the chips according to the bag - or make your own. Click the chefs' hat to get our easy recipe.

2. Peel the carrots, grate on the fine side of a grater and mix well with the mince. Remember to wash hands and utensils when you're done.

3. Beat eggs in a deep plate, and pour breadcrumbs onto a flat plate. Mix a bit of salt and cracked pepper with the breadcrumbs. Shape some lovely patties from your farce and coat them first in egg, then in breadcrumbs - taking care to coat it completely on all sides.

4. Quickly sear the krebinettes over reasonably high heat, in a mix of butter and oil on an oven-safe pan. You just want them seared and browned on both sides, not cooked through. This'll take a couple of minutes.

5. Now finish the krebinettes on the pan in the oven for approx. 15 minutes. If you don't have an oven-safe pan, use an oven dish. Cook the edamame beans according to the packet. Rinse the tomatoes.

6. Serve the krebinettes with chips, veggies and dip of your choice. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help peel the carrots. They can also help coat the patties with egg and breadcrumbs - and taste if the chips are ready!