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Frikadeller (Danish “Meat”balls) – Vegetarian Style

November 20, 2011

Frikadeller was my favorite dish for forever… Since I was a little kid and my dad made them on a regular basis, served with potatoes, broccoli and butter-sauce, until I, in March 2011, became a pheschetarian. No more Frikadeller for me šŸ˜¦ BUT! There are fish-frikadeller and also vegetarian frikadeller. Tonight, I tried a vegetarian version for the first time… and boy were they good!! They are actually uber-delicious, so beware if you make these… you WILL over-eat. That said, here we go!

This recipe is inspired by:Ā http://www.sol.dk/opskrifter/vegetar/6860-vegetarfrikadeller

You need:

  • 2-3 Parsnips
  • 3-4 fresh beets
  • 3-4 carrots
  • 4 eggs
  • about 1/4 cup of Almond milk (you can use regular milk, but I prefer the almond kind, it’s so tasty!)
  • 1-2 vegetableĀ bouillon cubes
  • 1 onion
  • Ā 2 cloves of garlic
  • salt and pepper
  • 2-3 tablespoons flour

Serve with whatever you like! I chose broccoli and rice.

 

Preparation:

1. Shred parsnips, beets, onion, and carrots. Put in a large bowl.

2. Add eggs

3. Heat milk. DissolveĀ bouillon cubes in milk. Add to bowl.

4. Add onion and finely chopped garlic.

5. Add salt, pepper, and flour.

6. Mix it all well together. Pour any leftover liquid out of the bowl.

7. Make little balls with your hands and put them on a heated pan with olive oil and a bit of melted butter on.

8. Cook for about 6-7 minutes on all sides.

9. Cook Broccoli by adding just a little water to a pot. Put the broccoli in the water. They should be just half covered by water. Cover the pot and cook for about 5-10 minutes, depending on how tender you want the broccoli. The less time you cook it, the more nutrients you keep in theĀ deliciousĀ broccoli.

 

10. Cook the rice, and dinner is served! Super tasty and very healthy.

 

 

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