Krebinetter (Meat Patties)
Another great recipe — a Danish classic reimagined with a Canadian twist: krebinetter made from a flavorful blend of minced pork and lean bison. I’ve brightened the patties with briny capers and fragrant lovage from my garden for a fresh, aromatic lift. Traditionally, krebinetter are thick, oval-shaped, breaded pork patties (often mixed with veal) that are pan-fried until golden and crisp. They’re beloved as a comforting weeknight dinner and are usually served with boiled or mashed potatoes, rich gravy, and simple vegetables like stewed peas and carrots.
For best results, I recommend duBreton for pork and Noble Premium Bison — their quality lets the meat pairing shine. Enjoy the recipe and please leave a comment to let me know how yours turned out.
Krebinetter (Meat Patties) Recipe
By Zosia Culinary Adventures | Date: February 15, 2026
Preparation Time: 30 minutes
Cook Time: 30 minutes
Yield: 10 servings
Ingredients:
454 g Noble Premium Bison
125 ml Capers with brine, chopped
1 tsp sea salt
2 tsps white ground pepper
2 tablespoons fresh or dried lovage plant (or parsley)
1/4 cup filtered water
1 cup rye flour for for coating
2 large eggs beaten with 2–4 tablespoons of milk or water (for coating)
2 cups panko breadcrumbs for coating
Garnish: pickled red onion
Instructions:
Mix both meats in a bowl, add chopped capers, lovage, water, sea salt and white ground pepper. Mix well with spoon or with hands.
Divide the meat into 10 equal portions and gently shape each piece into small ovals. Set up a simple breading station: on one plate spread the rye flour; on a second bowl or plate whisk a beaten egg; and on a third plate arrange the breadcrumbs.
Begin breading the krebinetter by gently coating each piece first in rye flour, then dipping it into the beaten egg, and finally pressing it into the breadcrumbs.
Heat your oil in a skillet or sauté pan over medium heat until shimmering. When it’s hot enough to sizzle (test by dropping in a small piece of breadcrumb), carefully add the patties to the pan, spacing them so they have room to brown. Don’t overcrowd them.
Cook for 6–7 minutes on each side, until the exterior is nicely browned and the meat is fully cooked through. Depending on the thickness, you may wish to finish it in a preheated 350°F (177°C) oven for an additional 10 minutes to ensure the center reaches a safe minimum internal temperature of 160°F (71°C).
Serve krebinetter with roasted potatoes, vegetables of your choice, and pickled red onion.
