Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp nutmeg
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine the grated beetroots, chopped onion, minced garlic, breadcrumbs, eggs, milk, flour, salt, black pepper, cumin, coriander, and nutmeg. Mix well until all ingredients are evenly distributed.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Using a spoon, scoop the beetroot mixture and form into small patties.
4. Place the patties into the frying pan and cook for 3-4 minutes on each side, or until golden brown.
5. Remove the patties from the frying pan and place them on a paper towel to remove excess oil.
6. Serve the beetroot frikadeller hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 30g
- Protein: 8g
Substitutions for ingredients:
- Instead of vegetable oil, you can use olive oil or coconut oil.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
Variations:
- Add chopped fresh herbs such as parsley or dill to the mixture for added flavor.
- Substitute the beetroots with carrots or zucchini for a different flavor.
Tips and tricks:
- Squeeze out excess liquid from the grated beetroots before adding them to the mixture to prevent the patties from falling apart.
- If the mixture is too wet, add more breadcrumbs or flour.
- If the mixture is too dry, add more milk or beaten eggs.
Storage instructions:
- Store the leftover beetroot frikadeller in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beetroot frikadeller in a frying pan over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Serve the beetroot frikadeller on a bed of greens or with a side salad.
Garnishes:
- Garnish the beetroot frikadeller with chopped fresh herbs or a dollop of sour cream.
Pairings:
- Serve the beetroot frikadeller with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Side salad
Troubleshooting advice:
- If the patties are falling apart, add more breadcrumbs or flour to the mixture.
- If the patties are too dry, add more milk or beaten eggs.
Food safety advice:
- Make sure to cook the beetroot frikadeller until golden brown to ensure that they are fully cooked.
Food history:
- Frikadeller is a traditional Danish dish that is typically made with ground pork, beef, or veal. This recipe puts a twist on the traditional dish by using grated beetroots.
Flavor profiles:
- The beetroot frikadeller has a sweet and earthy flavor with a hint of spice from the cumin and coriander.
Serving suggestions:
- Serve the beetroot frikadeller as an appetizer or as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Danish
Taste: Savory, Earthy, Tangy, Herbaceous, Sweet