Pea and lentil frikadellen

Oh dear, I haven't blogged much at all in September. My apologies for the quietness here and on Instagram and Twitter. Everything is fine here, but it has just been very busy. We had a guest from the UK and were proud to show our city. Then I've been balancing the usual weekday activities, like Danish classes, with work.

This weekend I don't have many plans, and just prefer staying at home. I've been too much out and about lately. I will try to get some blogging done as well on the weekend. I've still been cooking quite a lot, and have some new recipes to share with you. This season is so exciting for me with all the squashes and mushrooms, but more about that later.

Here are some very basic but tasty vegan pea and lentil frikadellen or fritters. They are made from green lentils, dried pea crush and some veggies. They are easy to make and are just a nice accompaniment to any dish. I usually have all these ingredients available, so it's a good dish when you don't have much else in your cupboard.

Pea and lentil frikadellen

Ingredients

1 cup green lentils

1 cup dried pea crush

3 carrots

2 onions

4 garlic cloves

½ cup frozen spinach

2 tbsp vegetable stock powder

1 tsp salt

½ tsp ground black pepper

Fresh thyme

3-4 tbsp wheat flour

Vegetable oil for frying

Method

Cook the green lentils and dried pea crush until soft.

Chop or grate the carrots finely. Chop the onions and garlic finely.

Cook the onions, carrots and garlic in oil until soft, and combine with the pea and lentil mix. Also add thawed frozen spinach to the mix.

Season the mix with vegetable stock powder, salt and pepper. I also added some fresh thyme.

Remove any excess liquid from the mix, mix the flour in and let it rest in the fridge for about 30 minutes.

Shape frikadellen from the mix. Add more flour, if the mix isn't firm enough.

Heat vegetable oil in a pan, and fry the frikadellen on both sides until crispy and golden brown.

Enjoy as a side with many different dishes or just as a snack on the side. These also make quite nice party snacks, especially when made a bit smaller.

I'm sharing this recipe with this month's Eat Your Greens challenge hosted by Shaheen from Allotment 2 Kitchen and co-hosted by me. Go check out her blog for more details and inspiration, you still have plenty of time to take part in September!

Have a great weekend!

Your VegHog