Spelt “Frikadellen” with Mushrooms in White Sauce
These spelt Frikadellen are a delicious vegetarian take on German-style burger patties, made with green spelt flour, chopped vegetables, breadcrumbs, and cheese for a hearty, satisfying bite. Crisped in the pan until golden, they are served with mushrooms and a white sauce, though they are just as tasty with hollandaise, yogurt dressing, or tucked into a bun with fresh salad.
They work beautifully as an entrée, a snack, or even a meat-free barbecue and grilling option.
Spelt "Frikadellen" with Mushrooms in White Sauce
These savory spelt “Frikadellen” are hearty vegetarian patties made with green spelt, vegetables, cheese, and breadcrumbs, then pan-fried and served with mushrooms and a creamy white sauce.
Ingredients
- 100 g carrots
- 50 g celery
- 1 large onion
- 1 tbsp minced garlic
- 150 g green spelt flour
- 1 tbsp oregano
- 400 ml water
- 100 g hard cheese
- 50 g German breadcrumbs
- 1 tbsp butter
- 1 tsp nutmeg
- 1 tbsp olive oil for frying
Instructions
- Peel vegetables, wash and chop into coarse cubes
- Put chopped veggies into a blender and chop briefly into very small pieces
- Heat butter in pan and braise vegetables lightly for about 5 monutes
- Add green spelt and oregano and braise for 4 more minutes
- Add water so that it just covers the vegetable, green spelt four mix. Add salt and pepper to taste
- Cook lightly for 5 minutes, remove from heat, cover pan with lid and let steam for about 20 minutes.
- Grate cheese in the meantime
- Pour the green spelt/vegetable mix into large bowl. Mix with cheese and breading. (For a non-vegan recipe, you can add 2 eggs at this point). Season with salt, pepper and nutmeg to taste. The mass should have a firm consistency. If it is still too soft, add bread crumbs.
- Form about 10 small Frikadellen (burger patties) and fry in olive oil until brown on both sides.
- Serve with mushrooms (cut lengthwise) and white sauce, hollandaise sauce or yogurt dressing. Add vegetables of your choice, buns, or salad.
Notes
Helpful tips
- Let the mixture cool slightly before shaping for easier handling.
- If the patties feel too soft, add a little more breadcrumb and let the mixture rest 5–10 minutes.
- Fry on medium heat so they brown evenly without scorching the outside.
- These patties also work well as a veggie burger alternative for grilling season.
Serving ideas
- Serve as a vegetarian entrée with mushroom sauce and roasted vegetables.
- Tuck into buns with lettuce and yogurt sauce for a German-style veggie burger.
- Plate with a crisp salad for a lighter Lent-friendly meal.
- Use smaller patties as a savory party snack or appetizer.
Storage and leftovers
- Store leftover patties in the refrigerator for up to 2 days.
- Reheat gently in a skillet for the best texture.
- They can also be enjoyed cold, tucked into a sandwich or lunch box.
