Description
These vegetarian frikadeller capture the soul of the classic Danish comfort food by replacing meat with a savory, texturally complex blend of oats, cottage cheese, and aromatics. The secret to their success lies in allowing the oats to hydrate fully, creating a tender, "meaty" bite that crisps beautifully in butter.
Ingredients
- 🌾 150g rolled oats
- 🥛 200g cottage cheese
- 🧅 1 medium yellow onion, finely grated
- 🥚 2 large eggs
- 🥕 100g carrot, finely grated
- 🌾 50g all-purpose flour
- 🌿 2 tbsp fresh parsley, finely chopped
- 🧂 1 tsp fine sea salt
- 🧂 1/2 tsp freshly ground black pepper
- 🧈 50g salted butter, for frying
Shopping List
- 🌾 Rolled oats (150g)
- 🥛 Cottage cheese (200g)
- 🧅 Yellow onion (1 medium)
- 🥚 Eggs (2 large)
- 🥕 Carrots (100g)
- 🌿 Fresh parsley (1 small bunch)
Advance Preparation
- 30 minutes ahead: Combine the 🌾 oats, 🥛 cottage cheese, grated 🧅 onion, and 🥕 carrot in a large bowl, mixing well; let this sit so the oats absorb the moisture and soften, which prevents a grainy texture in the final result.
Instructions
- Add the 🥚 eggs, 🌾 flour, 🌿 parsley, 🧂 salt, and 🧂 pepper to the rested mixture, stirring vigorously until the farce is uniform and cohesive.
- Heat a large skillet over medium heat and add 🧈 butter, allowing it to foam slightly to ensure an even, golden-brown crust across the surface of the patties.
- Dip a tablespoon into the hot fat, then scoop a generous amount of the mixture to form an oval-shaped quenelle in your palm, dropping it immediately into the pan to achieve the traditional shape.
- Fry the vegetarian frikadeller for 4–5 minutes per side, pressing down gently to ensure even browning and to cook the centers through without burning the exterior.
- Remove from the pan and let the patties rest on a warm plate for 3 minutes before serving, allowing the internal moisture to stabilize so they hold their shape perfectly.
Notes
- The "farce" should be moist; if it appears too dry to form, add a splash of water or milk, one tablespoon at a time, until it reaches a scoopable, sticky consistency.
- Ensure the 🥕 carrot is grated on the finest setting of your box grater so it melts into the mixture during cooking rather than remaining as distinct, crunchy pieces.
- For a vegan alternative, substitute the 🥚 eggs with a "flax egg" (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a vegan butter alternative for frying.
Chef's Tips
- When shaping, keep a small bowl of cold water nearby to rinse your hands; this prevents the sticky mixture from clinging to your skin, allowing for smooth, uniform patties every time.
- If the patties are browning too quickly on the outside but feel soft in the center, cover the pan with a lid for the final 2 minutes of cooking to gently steam the interior.
- Serve these alongside a bright, acidic accompaniment—like a quick pickled cucumber salad or a dollop of lemon-infused sour cream—to cut through the richness of the 🧈 butter and 🥛 cottage cheese.