vegetable patties aka "gemuesefrikadellen"
I am very pleased to feature a recipe from my first guest contributor, Renate Callahan, a fellow German. Renate not only grew up in the same town I did — Düsseldorf — we even lived on the same street, separated by just a few blocks, but never met until we were both living in Vermont. Renate and her husband Glenn operate a very lovely German teahouse — Fledermaus Teahouse (Fledermaus is the German word for bat) — in beautiful Johnson, Vermont, a must-see destination. I was able to watch the progress they made building a post and beam barn from the ground up over many years to realize this dream teahouse. I am looking forward to many more tasty recipes from Renate!
Renate also shares our philosophy of eating primarily vegetarian. I have not yet made the vegetable patties myself, but Renate tells me it is a very tasty recipe, and also versatile. Frikadellen are typically eaten without a bun, right from the frying pan to the plate. This is also the best way to serve these vegetable patties. You can serve them with sour cream, or other condiments of your choice; or they could be a side dish for another meal. They keep well for several days in the fridge and can be toasted for a quick reheat. I will add a picture when I’ve made these myself, until then enjoy this picture of Renate’s teahouse.
Yield: 6 servings
Prep time: 35 minutes
Cook Time: 45 minutes
Total time: 80 minutes
1 pound bag frozen mixed vegetables of your choice*
½ crown each of fresh broccoli and cauliflower
1 tablespoon vegetable or canola oil
1 teaspoon water
1 or 2 eggs — depending on size of eggs
4 tablespoons bread crumbs (Panko works too)
4 tablespoons rolled oats (quick, or steel cut, or chopped up in the food processor)
1 bunch parsley
50 grams sesame seeds
Salt and pepper to taste
3 tablespoons sesame oil
How is this sustainable ?
The ingredients are simple, easily obtainable, and economically sustainable as well. All fresh ingredients would be preferable over part frozen, however, this would not include produce you grew and harvested yourself and froze for later use.
- Finely chop parsley, set aside.
- Cut broccoli and cauliflower into florets, set aside.
- Heat the vegetable oil in a large skillet, add the water and all vegetables (frozen and raw.) Sauté on medium heat until desired softness is reached, approximately 20 minutes.
- Remove from stove and let cool for about 10 minutes.
- Add cooled vegetables to the food processor with the S-blade in place and process the mixture until it has the consistency of a coarse puree (or use a potato masher if a food processor is not available.)
- Transfer processed vegetables to a mixing bowl and combine with the eggs, bread crumbs, oats, chopped parsley and seasonings to taste.
- Roast the sesame seeds till they’re golden brown in a medium skillet on medium heat (be careful not to let them get too dark).
- Add the roasted seeds to the vegetable mixture.
- The mixture should be soft, but pliable. If it is too soft, add a few more breadcrumbs — or add some nutritional yeast or TVP (textured vegetable protein) — until the mixture has the right consistency.
- Form 12 patties, then coat them in breadcrumbs.
- Using the same skillet as the sautéed vegetables, heat the skillet back up with the sesame oil (canola oil can be substituted), then fry the patties on medium heat until dark golden and crispy. You may have to fry them in more than one batch, in which case divide the oil.
*If you prefer using fresh vegetables, here is a list of ones that can be used:
- more cauliflower
- more broccoli
- green beans
- the list is endless, you could really use just about any vegetable, or even a potato
1 thought on “”
thank you so much for your article. Lovely written, as usual. One other aspect I would like to add is that the patties can work very well to use up left-overs. Creamed corn, green beans or hash browns, rice, peas, anything really can be worked into these patties. And they can be spiced up to satisfy even the most discerning palate.