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
Servings:
4
Advance Preparation— start these steps early
- 30m
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.
Instructions
23 minremaining- 3m
- 2m
- 5m
- 10m
- 3m
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.
- 🌾 Rolled oats (150g)
- 🥛 Cottage cheese (200g)
- 🧅 Yellow onion (1 medium)
- 🥚 Eggs (2 large)
- 🥕 Carrots (100g)
- 🌿 Fresh parsley (1 small bunch)