How do you make frikandel rolls?
There are hundreds of ways to eat a frikandel. But as far as we're concerned, it's best on a bun. Just like in the old days (or secretly still) on a white bun, between two slices of bread or on a luxurious Italian bun. However you do it, with this snack you are always good. Even if you are vega(n). Today there are countless animal-friendly alternatives to the frikandel. And the sauce can't be left behind. Therefore consciously choose vegan mayonnaise!
We give you the ultimate recipe: mini frikandel rolls! Of course with curry, mayonnaise and onions. Your familiar snack in a new, cute jacket.
Ingredients for the mini frikandel rolls
- 10 slices of puff pastry (frozen)
- 20 mini oven chips (frozen)
- Oliehoorn-curry
- Oliehoorn-mayonnaise
- 1 egg
- 1 large onion
Here's how to make it
- Preheat the oven to 200 degrees.
- Let the mini-frikandells thaw for 30 minutes at room temperature. After 20 minutes, also remove the puff pastry from the freezer so that it can thaw for another 10 minutes on the countertop.
- Cut each square slice of puff pastry in half and pipe a tablespoon of curry in the center of each slice. Place a mini-frikandel on top.
- Now slap the dough over the frikandel and make dashes all around with a fork so that the dough sticks together.
- Now make the distinctive stripes on the top of the buns by making indentations with a knife.
- Beat an egg and, using a pastry brush, spread the top of each roll with the egg mixture.
- Bake the frikandel buns in the oven. After 10 minutes, check how the buns look. Once they are golden brown, they may be taken out. Let them cool slightly.
Enjoy your meal!
The history of the frikandel
We eat it on a sandwich or get one from the wall. For us, it's the most normal thing in the world. But where does the frikandel have its origins? One thing we know for sure: the story of the frikandel begins in the Netherlands. But that's also about the only thing we know for sure. Because there seems to be quite a bit of controversy about the origins of our favorite snack.
From meat sausage to frikadel
Some claim that the frikandel was invented by butcher Gerrit de Vries in Dordrecht. He used to make meatballs for catering establishments in the area. Until the Commodities Act put a stop to this. Gerrit then decided to produce and sell the meatballs in sausage form. A German snack bar owner whispered to him the name for this meat sausage: frikadel. You read it correctly, without the 'n'! This was added later. So are we praising Mr. De Vries for this delicacy? Not quite. Because there is still some rivalry on the answer to that question.
The other story: the real inventor of the frikandel
Hats off to Gerrit de Vries, you might think. But snack manufacturer Beckers delights us with a different story. According to them, it was founder Jan Bekkers who was the real inventor of the frikandel in 1959. De Vries may have developed the coarse frikandel, but Bekkers transformed this coarse variant into a smooth one made of ground meat after a visit to America, where snack culture was booming was!
Whoever we owe this snack to, the frikandel belongs in the Netherlands!
And with the tastiest sauces of the country, it secretly tastes even better. For example with the famous sauce from our capital: the Zeedijk-mayonnaise! It gives the traditional frikandel special an Amsterdam touch. Have you already tasted it?
Taste our Zeedijk mayonnaise
