For our frikandel we use a blend of the finest beef, pork and free-range chicken, mixed with a range of herbs and spices, personally selected by our chef.
The frikandel is a perfect combination of using local ingredients while following a traditional Dutch recipe.
Fun fact: In Belgium and in the north of France it is called a "frikadel", "fricandelle" or "fricadelle". In some parts of Belgium, notably around Antwerp, it is called "curryworst" (not to be confused with the German currywurst)
Deep fry the product at 180° for 2,5 to 3,5 minutes, using canola, vegetable or sunflower oil. Prior to cooking, we recommend defrosting the product in the fridge.