A common sight in the friteries or baraque à frites (frites and snack stands) in northeast France, Belgium and the Netherlands, fricandelles are made of scraps of chicken, pork and horse meat, binders, spices, breadcrumbs for breading, flavor enhancers and other additives, and deep fried.
In German, fricandelle (first recording in 1692) was made into a patty and served in a bun with mustard... the origin of the modern hamburger!
In Lorraine, fricandelle is a slice of pork liver, surrounded by a crépine, like a crepinette.
Fricandelles are often confused with fricadelles which are meatballs made with pork and veal, bread, milk and nutmeg.
Image by Kliek