Crispy vegetable fritters (grøntsagsfrikadeller) made with the stalks from broccoli (or cauliflower), carrots and sweetcorn. Garlic, parsley and Parmesan give them a mild, rounded flavour, and they are easy to spice up to suit whatever you are serving them with: chilli, cumin, coriander or similar.
You can also vary the vegetables – swap one broccoli stalk for 1/2 courgette, parsley root, parsnip or similar.
These fritters are very easy to make, and they work as a side dish for dinner, as a lunchtime snack or alongside a good hearty salad.
I like to serve the fritters with a good dip – ranch dressing – click here, tartare sauce – click here or similar.
Crispy vegetable fritters (grøntsagsfrikadeller)
Recipe for crispy vegetable fritters
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Ingredients
- 2 broccoli or cauliflower stalks*, coarsely grated
- 2 large carrots, coarsely grated
- 1 clove garlic, finely grated
- 1 handful parsley, finely chopped
- 1 small tin of sweetcorn, drained
- 50 g Parmesan, finely grated
- 50 ml sesame seeds
- 50 ml dried breadcrumbs
- 1-2 eggs
- Salt and pepper
- Rapeseed oil
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Method
- Combine the vegetables in a large bowl – broccoli/cauliflower, carrots, garlic, sweetcorn and parsley.*You can use a mix of cauliflower and broccoli stalks, and you can also swap one of the broccoli/cauliflower stalks for e.g. 1/2 courgette or similar.
- Add the Parmesan, sesame seeds, breadcrumbs and one egg, season with salt and pepper, and mix well.Let the mixture stand for a moment until it comes together. Give it a stir and add another egg (or 1/2 egg) if the mixture is too dry. It should be soft and slightly sticky.
- Heat a generous glug of oil in a frying pan, then shape the mixture into flat patties. I scoop up a heaped tablespoon of the mixture into my hand and use the spoon to shape it and press it gently flat.
- Fry the fritters over a fairly high heat until golden on both sides. Only turn them once the first side has formed a good golden crust.
- Set the fritters aside on a piece of baking paper or similar – they crisp up once they have rested for a moment.
- Serve with a good dip – tartare sauce, ranch dressing or similar.
Nutrition
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Hej
Kunne tænke mig idag at lave vegetar frikadellerne, dog i tvivl om er det kun broccoli stokken eller blomkålstokken og evt. hvor meget, tak for alle de goe opskrifter.
Vh Annelise
Hej Annelise
Hvor er det dejligt du vil prøve opskriften 🙂
Jeg bruger kun stokken, – simpelthen for at undgå madspild, når jeg har brugt selve hovedet til noget andet 🙂
Men du kan sagtens bruge hovedet også, hvis det passer bedre i forhold til at få brugt grøntsagen op 🙂
Warm wishes, Dianna
Kan de fryses?
Hej Lise
Det kan de sagtens ja 🙂
Warm wishes, Dianna
Hvor meget grøntsag i gram, bruger du ca?
Hej Jenny
Det har jeg simpelthen ikke prøvet at veje, – men det gør jeg næste gang jeg laver dem – rigtig god idé 🙂
Warm wishes, Dianna