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Cauliflower Patties

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. 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. 2

    Shape the patties

    Form small patties from the mixture.

  3. 3

    Bread them

    Turn the patties in the rest of the beaten egg and then in breadcrumbs.

  4. 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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 393)~81% of the text changedremovedadded
250 g blomkål (kokt). gr. blomkaal 75 g gr. revet loff. franskbrød 1 stk egg (halvparten i deigen, resten til panering). 25 g smør. gr. smør 100 g gr. poteter (kokte og mosede). 1 ts salt (etter smak). 0,25 ts muskat (etter smak). 0,25 ts pepper (etter smak). 75 g kavring (til panering). 50 g smør (til steking, eller smult til fritering). Hakk eller mos den pepper. Den kokte blomkålen og bland den blomkaal blandes med det revne loffbrødet. Tilsett halve egget, mosede brød, tilsættes 1/2 egg, poteter, smør, salt, muskat salt og pepper.. Form små karbonader av massen.. Vend karbonadene muskat. Dannes til smaa karbonader, vendes i resten av det sammenpiskede egget og deretter i kavring.. Stek karbonadene gyldne kavring. Stekes i lett let brunet smør på pannen, eller friter dem i smult. smultgryte.

Note on Modernised

Mål er omregnet til moderne enheter. Potetene er presisert som kokte og mosede, slik originalens forutsetning er. «Smultgryte» er angitt som frityr i nøytralt fett/smult. Kavring til panering er oppført med anslått mengde.

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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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