Veggie Mince - DIY!

Lately, an international food trend has been vegetarian or vegetable mince - also called veggie mince. When you buy it, it is not always good quality. It can be so tasty and easy to make in your own kitchen. That is one of the reasons that Kirsten Skaarup published a new cook book. It is in Danish but she shares the main ideas with you in English in this video.
In Denmark we love patties and patés ❤️ Why not do it yourself (DIY!) and why not plant based? Best vegetable mince is so good when it is made by ingredients you know. It is easy to do in your own kitchen.
Get some tips from The Queen of Vegetarian recipes and cookbook author Kirsten Skaarup. You can do it the classic way but there are also new variations. Kirsten Skaarup had done around 30 books all about how to eat vegetarian, many of them also published in USA, Germany, Holland and the Scandinavian countries. She has been travelling widely and got inspiration from food, skills, knowledge, flavors, and ingredients from all over the world. Kirsten has been an important inspiration for my work from the beginning of my kitchen career.
In this video I visit Kirsten Skaarup in her home and we talk a bit about her latest Danish book published on Valentines Day 14th February 2019. It is about how to make plantbased patties and pates. With love to the planet.
The book in Danish: “Klimakærlige frikadeller, bøffer, pateer og postejer - 100% plantebaseret” af Kirsten Skaarup på forlaget Rosinante
Here are a couple of basic recipes in English below:
CARROT PATTIES (In the Danish book: Gulerodsbøffer s. 81)
4 big patties for burgers
2 tbsp. chia seeds or linseeds
100 g of the green top of leek
4 cloves of garlic
2 tbsp. coconut or olive oil - and some more for frying
250 g carrot
1 tbsp. dried oregano
App. 50 g oat flakes
App. 2 tbsp. chickpea or soy flour
App. 25 g dried bread crumbs
App. 1 dl almond milk or other plantbased milk
2 tbsp. lemon juice
Soya tamari and fresh grounded pepper
• Add app. 3 tbsp. boiling water to the chia seeds or linseeds. Leave for an hour or until next day.
• Chop the top of the leek and the garlic. Fry it together in oil until soft.
• Grate the carrots finely and put them into a bowl. Add the leeks, oregano, the soaked seeds, oat, flour and milk.
• Add lemon juice, soya tamari and pepper to taste.
• Leave the mince around half an hour. Add more liquid or more bread crumbs. Taste if it is good and add more lemon juice or spices if needed.
• If you have time leave the mince for another half hour or for the next day, in the fridge.
• Shape the patties with your hands powdered with flour, and put to a pan with hot oil.
• Put down the heat and fry the patties until they are nicely brown around 5 minutes on each side.
ALMOND MINCE - for patties and paté (In the Danish book: Bittesmå mandeldeller s. 123)
30 small almond patties or an almon paté
50 g red lentils
100 g potatoes
75 g almonds
75 g onion
2 cloves of garlic
150 g root celeriac
1 bunch of parsley
1 tbsp. dried thyme
2 tbsp. fleawort seeds
½ dl oat or soya cream
1 organic lemon
App. 50 g oat flakes
2 tbsp. soya tamari
Salt, fresh grounded pepper
Cocoanut or olive oil
• Boil the lentils in double as much water for about 20 minutes. Strain them if needed.
• Boil the potatoes until they are soft, cool and remove the skin. Grate them finely.
• Cut the almonds in a food processor until very fine. But them into a bowl.
• Prepare onion, garlic and celeriac into cubes. Put them into the food processor and cut them finely.
• Chop the parsley, add it together with the thyme and almonds - add it all to the food processor and mix it together.
• Put the mixture to the bowl, add the grated potatoes.
• Mix the fleawort seeds with cream.
• Add the cream mixture with grated lemon zest and juice, oat and soya tamari.
• Mix the mince good and add more cream or more oat if needed to get the right consistency.
• Add lemon juice, soya tamari, salt and pepper to taste. Put pressure to the mince.
• Leave the mince around half an hour. The consistency has to be rather firm.
• Shape small patties by using a spoon dipped into cold water.
• Fry the patties on a warm pan on both sides.
TIP: The mince can be baked like a paté in the oven.
LINKS FOR KIRSTEN SKAARUP
Blog:
kirstenskaarup.dk
Instagram:
/ kirstenskaarup
Facebook:
/ www.kirstenskaarup.dk

[@mcamporelli]

Can't wait to try these! Thanks for sharing the recipe. Any chance the book will be translated to English?

[@klinkenskitchen1092]

It could be great if it was translated and I will ask Kirsten, but I am not sure that will happen - hope you like the recipe given here and enjoy!

[@surikkt7949]

Nice videos ,can I fallow you and your like cooking and you know have any Indian food!