Must the cauliflower be boiled first?

Yes, the recipe uses boiled cauliflower. It is boiled tender, drained well and then mixed with grated white bread, potato, butter, egg and seasonings.

Half the egg is mixed into the batter. The rest of the egg is used to turn the shaped patties in, before they are breaded in breadcrumbs.

How are the patties fried?

They are fried in lightly browned butter in a pan, or deep-fried in a pot of lard.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 393. It is intended for 4 servings with about 45 minutes total time.

Cauliflower Patties

Name: Cauliflower Patties
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g cauliflower (boiled); 75 g grated white bread; 1 pcs egg (half in the mixture, the rest for breading); 25 g butter; 100 g potatoes (boiled and mashed); 1 tsp salt (to taste); 0.25 tsp nutmeg (to taste); 0.25 tsp pepper (to taste); 75 g breadcrumbs (rusk) (for breading); 50 g butter (for frying, or lard for deep-frying)

Cauliflower patties (Erken 1914): 250 g boiled cauliflower is mixed with 75 g grated white bread, half an egg, 100 g boiled potatoes, 25 g butter and seasonings, formed into small patties, breaded in egg and breadcrumbs and fried in butter or lard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 393 (falt i det fri)

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About the dish

A vegetarian "patty" of cauliflower and potato — a typical example of Erken's thrifty use of leftover boiled vegetables, breaded and fried like meatballs.

How to make it

1
Mix the batter
Chop or mash the boiled cauliflower and mix it with the grated white bread. Add half the egg, mashed potatoes, butter, salt, nutmeg and pepper.
2
Shape the patties
Form small patties from the mixture.
3
Bread them
Turn the patties in the rest of the beaten egg and then in breadcrumbs.
4
Fry
Fry the patties golden in lightly browned butter in the pan, or deep-fry them in lard.

Changes from the original

Measurements have been converted to modern units. The potatoes are specified as boiled and mashed, as the original assumes. "Smultgryte" (pot of lard) is given as deep-frying in neutral fat/lard. Breadcrumbs for breading are listed with an estimated amount.

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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. 393) → 1949 (korrekturlest, s. 433)~27% av teksten endretfjernetlagt til

250 gr. ~~blomkaal~~ blomkål 75 gr. revet franskbrød 1 egg 25 gr. smør 100 gr. poteter salt muskat pepper. Den kokte ~~blomkaal~~ blomkål blandes med det revne brød, ~~tilsættes 1/2~~ tilsettes ½ egg, poteter, smør, salt og muskat. Dannes til ~~smaa~~ små karbonader, vendes i resten av egget og kavring. Stekes i ~~let~~ lett brunet smør eller smultgryte. Til 4 å 6 personer.

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Frequently asked questions

Must the cauliflower be boiled first?: Yes, the recipe uses boiled cauliflower. It is boiled tender, drained well and then mixed with grated white bread, potato, butter, egg and seasonings.
How is the egg used?: Half the egg is mixed into the batter. The rest of the egg is used to turn the shaped patties in, before they are breaded in breadcrumbs.
How are the patties fried?: They are fried in lightly browned butter in a pan, or deep-fried in a pot of lard.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 393. It is intended for 4 servings with about 45 minutes total time.

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