A couple of weeks ago I was strolling around town, doing some small shopping and just enjoying some time by myself after work. I really love walking around without any goal, as I always stumble upon something nice and interesting that I might not find otherwise. This particular day I made several lovely discoveries, like some beautiful plants I’ve been scouting after for a while and a little later, even better: this wonderful recipe on vegan “Linsedeller”! What is a "linsedelle"? Well, we'll get to that very soon...
As I walked through the supermarket on a hunt for something new and exciting, I found two lovely ladies standing in the middle of the store, with a little stovetop where they were cooking something that smelled really delicious. As I was curiously looking over to see what they were making, one of them asked with a big smile: Would you like a “Linsedelle”? When we had established that they were 100% vegan, I was quick to grab one and was wildly impressed. It turned out they were advertising their new brand of lentil flour, and since I both love trying new things and also supporting independent and upcoming companies, I had to buy the flour itself.
Together with the flour they gave me a little recipe on what they had served me, and I have finally gotten myself together to try it out, and what a success it was! I tweaked the recipe I got a little bit, and you should feel free to do so too.
So, what on earth are these “deller”?
“Frikadeller” is a very traditional Danish dish, usually made with meat. In Norway we have what we would call “kjøttkaker” or “karbonader”, which is relatively close to the Danish version. The only translation I could find on this is meatballs, but I wouldn’t really call them that, as they are bigger and flatter than your average meatball. It might be closer to cutlets, but that is also not quite the right word. But that of course doesn’t matter too much. What really matters is that it is delicious, it is simple, and this version made with lentil flour and vegetables is full of nutrition. And of course as earlier mentioned, this version is all plant-based and wonderful!
Prep time: 10 minutes
Cooking time: 15 - 30 minutes
What you need for around 32 small “Linsedeller”
4dl cold water
Spices of your choice
1 red beet
½ green zucchini
2 red onions
1 red chili
6 cloves of garlic
How to do it:
- Grate your vegetables with a cheese grater, and chop them a bit afterwards, as you don’t want to any big chunks going on here. Here you can really use any vegetables you have at hand, as long as it adds up to 6dl in total. I have my eyes on sun-dried tomatoes, mushrooms or nuts for next time!
- Mix everything but the vegetables in a big mixing bowl, and whisk until you have a smooth batter without any lumps. Feel free to season with some additional spices if you like.
- Stir together the vegetables with the batter in a bowl, until you have a wet, but unison mass. It should be easy to form with a spoon in the pan.
- Heat some oil in a skillet and use a tablespoon to place the dough in the pan. Shape them into little patties with the spoon. Fry until crispy and golden on both sides.
The recipe is for 32 linsedeller, which is quite many, but it can surely be divided (or doubled), and is perfect to save for lunch on busy days. They can be served and enjoyed in so many ways, here is a few suggestions really worth trying:
• As shown on top, with tomato sauce, rice and green beans blanched in butter
• A full-on dinner with oven baked root vegetables and potatoes, served with a load of gravy
• Serve them in a sandwich with some good dressing and vegetables of your choice
• As a snack, dipped in a nice yoghurt-dressing with tons of fresh herbs
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