Vegetable Frikadeller with Potatoes
The Danish weeknight patty, made with grated root vegetables and oats instead of pork. Fried the same way, eaten the same way.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- rolled oats1½ cup
- egg4 piece
- feta cheese4 oz
- potatoes24 oz
- carrot3 piece
- parsnip2 piece
- yellow onion1¼ piece
- all-purpose flour6 tbsp
- fresh dill4 tbsp
- plain yogurt8 tbsp
- butter4 tbsp
- salt2½ tsp
- black pepper1 tsp
You'll need
skillet · pot · grater · bowl
Method
Boil the potatoes in salted water until tender, 18 minutes.
18 min · boil
Grate the carrot, parsnip and onion coarsely, then squeeze them hard in a towel. Wet vegetables will not hold together.
8 min · prep
Mix the grated vegetables with oats, egg, flour, crumbled feta, salt and pepper.
4 min · prep
Rest the mixture 10 minutes so the oats take up the moisture and it firms up.
10 min · rest
Shape oval patties with wet hands and fry them in butter, 4 minutes a side, until deeply browned.
9 min · fry
Stir the dill into the yogurt with a pinch of salt and serve alongside the potatoes.
3 min · prep
Serving suggestion
Pickled beetroot on the side, exactly as you would serve the pork version.
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