Danish fish cakes (fiskefrikadeller)
45 min · 501 calories
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Grøntsagsfrikadeller – Danish vegetable patties
Denmark's vegetarian frikadeller: chickpea, carrot and courgette patties pan-fried golden, with potatoes and a cucumber-dill yoghurt sauce.
55 min
in total
4
people
568
calories per serving
In one serving
- 21 g
- Protein
- 69 g
- Carbs
- 19 g
- Fat
Ingredients
4
- 480 gcanned chickpeas
- 300 gCarrot
- 1 pcZucchini
- 1 pcOnion
- 60 gOat flakes
- 2 pcEgg
- 20 gFlour
- 15 gParsley
- 1 tspCumin ground
- 0.5 tspSalt
- 2 tbspRapeseed oil
- 700 gPotato
- 200 gPlain Greek yogurt
- 0.5 pcCucumber
- 10 gDill
- 1 cloveGarlic
- 100 gMixed salad greens
Allergens
gluteneggsmilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Boil the potatoes. Grate the carrots, courgette and onion and squeeze out the liquid.
Mash the drained chickpeas and mix with the grated veg, oats, eggs, flour, parsley, cumin and salt; rest 10 minutes.
Shape patties and fry 4 minutes per side in the oil. Stir yoghurt, grated cucumber, dill and garlic together and serve with the potatoes and salad.
Chef's tips
- •If the mix is too sticky, add a spoonful of oats and let it rest a few minutes longer.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
