Crispy vegetable fritters (grøntsagsfrikadeller)
Recipe for crispy vegetable fritters
Servings 4 people
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
Instructions
- 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.