To follow-up my Vegetarian Danish Lunch Smorrebrod Recipe, I wanted to share my take on a popular Danish dinner dish, frikadeller with potatoes. Frikadeller are pan-friend meatballs that can be made with beans, lentils, quinoa, potatoes, corn, cauliflower, or other vegetables. Along with potatoes, frikadeller is often served with red cabbage, peas, carrots, cucumbers, or broccoli. In this version of frikadeller, they are made using chickpeas and mushrooms and served with potatoes, corn on the cob, and a parsley sauce.

Makes 3 servings

Frikadeller

Ingredients

• 1 can of chickpeas
• 100 grams of mushrooms
• 1 red onion
• 1 deciliter of flour
• Soy or almond milk
• Salt
• Pepper
• Oregano
• Thyme
• Olive oil

Directions

1. Drain and rinse the chickpeas
2. Place the chickpeas in a bowl and blend them with a little milk until a thick consistency is reached
3. Rinse the mushrooms and mince the mushrooms and red onion
4. Add the mushrooms and red onion to the chickpeas and combine
5. Add the flour to the chickpea mixture – the mixture should stick together, but if the mixture is too thick then add a little milk
6. Add the remaining spices to taste to the chickpea mixture and combine
7. Heat olive oil in a pan on medium heat
8. Once the pan is heated, take a spoonful of the chickpea mixture and place it on the pan
9. Cook for 5 minutes or until brown on each side then serve

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Potatoes

Ingredients

• 500 grams of potatoes
• Salt

Directions

1. Rinse the potatoes and either scrub or peel them
2. Place the potatoes in a pot of salted water and boil until a fork can easily go through them
3. Drain the water then serve

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Corn on the Cob

Ingredients

• 3 ears of corn
• 3 tablespoons of vegan butter

Directions

1. Heat the oven to 180° C
2. Remove the husks from the corn and rinse the corn
3. Cover each ear of corn with butter
4. Wrap each corn individually in a piece of aluminum foil
5. Bake the corn for 30 minutes then serve

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Parsley Sauce

Ingredients

• 3 tablespoons of vegan butter
• 3 tablespoons of flour
• 500 milliliters of almond milk
• Salt
• Pepper
• Nutmeg
• 1 bunch of parsley

Directions

1. Melt the butter in a pot on medium heat then add the flour and mix to form a roux
2. Slowly add the milk and mix to remove the clumps of flour
3. Add salt, pepper, and nutmeg and bring the sauce to a boil
4. Chop the parsley and once the sauce is boiling add the parsley – if the sauce is too thin, add a little more flour or if the sauce is too thick, add a little more milk then serve

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What is your favorite dish for dinner?