Chicken Frikadellar with Potatoes in Parsley Sauce

Recipe from my friend, Rosa Damborg.

Chicken frikadellar:
1 lb. ground chicken
1 medium size onion, finely chopped
1 scallion, finely chopped
A hand full parsley, finely chopped
1 tbsp. flour
1 egg
salt and pepper

1. Mix all the ingredients, form them round and fry in butter or olive oil until browned and cooked. 
2. Serve with potatoes in parsley sauce and steamed vegetables.

Potatoes in parsley sauce:
Potatoes
50 gr butter
1 tbsp flour
300 ml Milk
Salt and Pepper
Water

1. Cut potatoes in cubes and cook them. Salt to taste. Save the boiled water from it to make gravy.
2. Melt butter in the sauce pan, add in flour and stir to mix well and immediately stir in some water from the potatoes to avoid bubbling. Add in milk, salt and pepper to taste and keep stirring. If it's still too thick, add a little bit of more milk. 
3. Stir in a hand full finely chopped parsley and potatoes, salt and pepper to taste, and cook for another minute.
4. Ready to serve with the chicken frikadellar and steamed vegetables.