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Traditional German Frikadelle

One of my favorite childhood memories is running home from school to eat the savory meatballs called Frikadellen. As I’d get close to home, the warm scent of my mom frying Frikadellen would waft all the way down the block to beckon me home. This classic German dish is not only easy to make plant-based, but really delicious with LikeMeat’s LikeHack. Pair it with my tangy potato salad, which you should prep in advance, and crispy onion rings.

Frikadelle

30 mins to prep
50 mins to cook
Yields 2
Vegan

Ingredients

Frikadelle

  • 1 cup 180 grams LikeMeat LikeHack
  • 2 2 small yellow onions 
  • 1 teaspoon 5.5 grams salt
  • 2 tablespoons 30 millileters canola oil
  • 1 small 1 small russet potato
  • 1 slice 1 slice bread
  • ½ cup 100 millileters  oat milk
  • 2 tablespoons 31.3 grams margarine, cold
  • 1½ tablespoons 11.7 grams all-purpose flour
  • 1 tablespoon 7.5 grams potato starch
  • 3 tablespoons 44.4 grams parsley, finely chopped 
  • ¼ cup 50 millileters canola oil
  • 1 teaspoon 6 grams salt
  • pinch of pinch of black pepper

Potato Salad

  • 1 pound 454 grams Yukon Gold potatoes
  • 1 tablespoon 14.3 grams salt, for boiling
  • 1 teaspoon 5.69 grams cumin seeds, for boiling, optional
  • ½ cup 118 millileters vegetable broth, hot
  • 1 1 red onion, finely diced 
  • 2 2 pickles, finely diced  
  • Handful Handful fresh parsley, finely chopped
  • Handful Handful fresh chives, finely chopped
  • Fresh parsley, to garnish, optional

Vinaigrette

  • 2 to 3 tablespoons 30 to 44 millileters white wine vinegar, room temperature
  • 1 tablespoon 15 millilters vegetable broth, room temperature 
  • ¼ cup 60 millileters canola oil, room temperature
  • 1 teaspoon 6 grams salt
  • ½ teaspoon 3 grams black pepper

Onion strings

  • 1 1 large yellow onion, sliced thinly 
  • ¾ cups 100 grams all-purpose white flour 
  • canola oil
  • salt

Preparation

    Frikadelle

    • 1
      Add the potato on a baking tray and bake in the oven at 180C/360F for 25 to 30 minutes. When properly-baked, a fork should easily pierce the center of the potato..
    • 2
      Heat two tablespoons of canola oil over medium heat. Finely chop the onions and fry them in the oil until translucent. Once translucent, add the LikeHack and cook for 4 minutes more or until golden-brown.
    • 3
      Soak the slice of bread in oat milk; then, squeeze the excess liquid out.
    • 4
      Once the potato is cooked through, remove the skin and pass the flesh through a fine sieve or a potato press (also known as a potato ricer).
    • 5
      Mix the potato mixture together with the LikeHack onion mixture, squeezed slice of bread, cold margarine, flour, starch, salt, pepper and parsley to form a dough.
    • 6
      Form the mixture into six equal patties about 2.5 inches wide in diameter and 1.5 inches thick.
    • 7
      Preheat a frying pan over medium heat with ¼ cup canola oil in it.
    • 8
      Fry the frikadelle in canola oil until golden brown.
    • 9
      Serve together with potato salad and fried onion rings.

    Potato Salad

    • 1
      Wash the potatoes thoroughly and add to a pot with enough water to cover them. Add 1 tablespoon of salt together with 1 teaspoon of cumin seeds and bring to a boil. Once boiling, reduce to a simmer and cook until fork tender.
    • 2
      While the potatoes are cooking, make the vinaigrette. Using a hand blender, mix the room temperature vinegar with the room temperature vegetable broth until combined. Slowly pour ¼ cup canola oil while continuously blending to make a thick sauce. Season with salt and pepper and set aside.
    • 3
      Chop the parsley and chives and add them to the vinaigrette.
    • 4
      Warm the broth at medium-high heat in the saucepan until boiling, but do not let evaporate.
    • 5
      Once the potatoes are cooked through, peel the skin off while they are still hot and cut them into fine slices. Pour boiling hot broth over the sliced potatoes and allow to rest for 5 minutes.
    • 6
      Remove the potatoes from the broth with a slotted spoon and mix with finely-chopped red onions and pickles, as well as the vinaigrette.
    • 7
      Allow the potato salad to rest for at least 1 to 2 hours before eating. (It’s best to make it in advance, the day before, but an hour or two beforehand also works.)

    Onion strings

    • 1
      Preheat a heavy-bottomed pot or a deep fryer with canola oil at 180C/360 F.
    • 2
      Peel the onion and cut into fine rings.
    • 3
      Loosen the rings from each other and coat in flour.
    • 4
      Deep-fry the floured rings in oil until they are golden-yellow.
    • 5
      Remove the onion strings from the hot oil and sprinkle with salt.