Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen, Buletten, Fleischküchle or Fleischpflanzerl, Austria, where they are known as "Faschierte Laibchen", Denmark, the Faroe Islands, Norway, Poland, Russia, Estonia, Ukraine, the Netherlands, Lithuania and in South Africa, where they form part of the Afrikaner culinary heritage. In Sweden, poached quenelles are called frikadeller and are usually served in soup. In Hungary, it is called fasírt and often accompanies the Hungarian stew type, the "Fozelék".