Frikadeller with Tangy Tomato Based Gravy

Frikadeller are flat, pan-fried meatballs. They come in many variations - fish, chicken, pork and even mashed potato frikadeller. You can easily buy the ready-made frikadeller from the supermarkets here, but the mashed potato version are hard to find here. I usually go for either the fish or chicken frikadeller. Somehow, I made a mistake during my last visit to the supermarket. I accidentally bought a pack of the pork frikadeller.

Pork frikadeller can be a bit too gamey for me. Therefore, I would need to think of a gravy or sauce that could cut through the gamey taste of the pork frikadeller. Tangy tomato based sauce would be perfect choice. Check out my recipe here.

Ingredients
4 pre-cooked frikadeller
2 tomatoes (cut into wedges)
2 potatoes (cut into bite-size cubes)
1 cup frozen peas and carrots
1 onion (sliced)
2 cloves garlics (minced)
cooking oil

Sauce
3 tbsp tomato ketchup
1 tbsp oyster sauce
1 tbsp soya sauce
1/2 tbsp vinegar
1 tbsp sugar
1 pinch salt
100ml water
cornflour solution (1 1/2 tbsp cornflour + 1 tbsp water)
pepper to taste

Optional
2 eggs (sunny side-up)

Directions
1. Pan fry the frikadeller until both side are browned. Set aside
2. Pan fry the potato cubes until slightly browned and cooked. Set aside.
3. Heat up the wok with some cooking oil. Add in the carrot, peas and onion and stir fry for 3 mins.
4. Add in the tomato wedges and water. Simmer for about 5 mins.
5. Add in the pre-mixed sauce, then thicken the sauce with cornflour solution.
6. Add in the potatoes and stir well.
7. Lastly add-in the frikadeller into the cooked sauce and simmer for 1-2 mins.

I have 2 sunny side-up eggs ready for extra creamy taste. The runny egg york complemented the dish perfectly. Yum!