Why does the recipe take so long?

Brown beans must be soaked and cooked tender, and that takes most of the time. The beans and roots are cooked separately, so making the mixture and frying go quickly.

How is the mixture made?

The cooked beans, carrots, and celeriac are ground together with the pork twice. Then 1 tablespoon potato starch, seasonings (salt, pepper, onion), 1 egg, and 60 g breadcrumbs are blended in, and everything is worked well together before you form round patties.

What are the patties fried in, and what is served with them?

The patties are fried in butter or fat, and brown sauce is served alongside.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 405, in the chapter on root vegetables and vegetables – legumes. It is intended for 4 servings.

Legume Patties

Name: Legume Patties
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 175 g brown beans (soaked overnight); 100 g carrots; 75 g celeriac; 100 g pork (fresh or lightly salted); 1 pcs onion; 1 tbsp potato starch; 1 pcs egg; 60 g dry breadcrumbs (grated breadcrumbs); salt (to taste); pepper (to taste); butter or neutral fat for frying

Erken's legume patties from 1914: cooked brown beans, carrots, and celeriac ground with pork and onion, blended with potato starch, egg, spices, and breadcrumbs, formed into patties and fried in butter. Served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 405 (falt i det fri)

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About the dish

From the chapter on root vegetables, vegetables, and legumes. Erken recommends that legumes be cooked long – at least 3 hours – and that the soaking water be used as well, since it has drawn out both starch and protein. Such meat-stretching legume patties were typical household fare in 1914.

How to make it

1
Soak
Put the brown beans in water overnight. Use the soaking water for cooking.
2
Cook beans and roots
Cook the beans tender, at least 2–3 hours. Cook the carrots and celeriac tender separately.
3
Grind
Run the beans, roots, onion, and pork together through a meat grinder twice.
4
Mix the mixture
Stir in the potato starch, salt, pepper, egg, and breadcrumbs, and work everything well together.
5
Fry
Form round patties and fry them golden in butter or fat over medium heat.
6
Serving
Serve the patties with brown sauce.

Changes from the original

Measures are modernized (deciliters/tablespoons, grams kept), "grated bread" given as dry breadcrumbs, and frying in "butter or fat" is stated as butter or neutral fat. A meat grinder is named explicitly where the original says "ground."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 405) → 1949 (korrekturlest, s. 448)~12% av teksten endretfjernetlagt til

Belgfruktkaker. 175 gr. brune bønner 100 gr. gulerøtter 75 gr. sellerirøtter 100 gr. flesk salt løk pepper 1 ~~spiseske~~ spiseskje potetesmel 1 egg 60 gr. revet brød. Bønner og røtter kokes hver for sig, males sammen med flesket to ganger, ~~tilsættes~~ tilsettes mel, krydder, egg og brød; alt arbeides godt sammen, dannes til runde kaker, som stekes i smør eller fett. Brun saus serveres til. Til 6 personer.

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Frequently asked questions

Why does the recipe take so long?: Brown beans must be soaked and cooked tender, and that takes most of the time. The beans and roots are cooked separately, so making the mixture and frying go quickly.
How is the mixture made?: The cooked beans, carrots, and celeriac are ground together with the pork twice. Then 1 tablespoon potato starch, seasonings (salt, pepper, onion), 1 egg, and 60 g breadcrumbs are blended in, and everything is worked well together before you form round patties.
What are the patties fried in, and what is served with them?: The patties are fried in butter or fat, and brown sauce is served alongside.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 405, in the chapter on root vegetables and vegetables – legumes. It is intended for 4 servings.

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