Vegan Frikadeller (Danish Mushroom and Chickpea Patties)

Ingredients

For 4 portions

• 🫘 240g chickpeas, canned
• 🍄 250g mushrooms
• 🌾 80g oats (dry)
• 🧅 1 medium onions
• 🥛 50ml soy drink
• 🌾 40g flour
• 🥣 1 Tbsp soy sauce
• 🌿 0.5 Tsp allspice
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🧈 30g plant-based spread
• 🏺 2 Tbsp sunflower oil
• 🥔 900g potato
• 🥬 500g red cabbage
• 🥣 4 Tbsp white wine vinegar
• 🍚 3 Tbsp sugar
• 🥣 2 Tbsp jam
• 🌿 10g parsley

Method

1. For the red cabbage, finely shred it and put it in a pan with the vinegar, sugar, redcurrant or other jam, a pinch of salt and 100 ml of water. Cover and simmer gently for 45 minutes, stirring now and then, until soft and glossy.
2. Finely chop the mushrooms and onion and fry in 1 tablespoon of the oil over a high heat for 8 minutes until dry and browned. Cool for 5 minutes.
3. Blitz the drained chickpeas, oats, soy drink and soy sauce in a food processor until roughly chopped. Add the mushroom mixture, flour, allspice, salt and pepper and pulse to a firm, sticky mixture. Chill for 15 minutes.
4. Peel the potatoes and boil in salted water for 20 minutes until tender.
5. Heat the spread and remaining oil in a large frying pan over a medium heat. With wet hands, shape the mixture into about 12 slightly flattened ovals.
6. Fry for 4–5 minutes a side until deep golden and crisp, turning carefully.
7. Serve with the potatoes sprinkled with chopped parsley and the red cabbage.