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Croquette Mixture of Lentils, White Beans and Dried Green Peas

A meatless croquette mixture of 1 liter cooked lentils, white beans and green peas mashed with egg, leek, parsley, lemon juice and salt; breaded in rusk crumbs and fried in butter, or used as a filling in a hollowed-out white cabbage boiled 1 1/2 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 406 (falt i det fri)

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About the dish

Here Erken shows how one and the same mixture of cooked legumes can be used both for fried croquettes and as a filling in a hollowed-out cabbage head - an early example of meatless everyday food in Norwegian cookbook history.

How to make it

  1. 1

    Strain

    Strain the water well off the cooked legumes.

  2. 2

    Mash

    Mash the legumes well in a bowl or tub into a smooth mixture.

  3. 3

    Season

    Stir in the eggs, the chopped leek, parsley, salt and lemon juice.

  4. 4

    Shape and bread

    Shape the mixture into croquettes, turn them in breadcrumbs, then in beaten egg and finally in breadcrumbs again.

  5. 5

    Fry

    Fry the croquettes in lightly browned butter in a pan until golden on both sides.

  6. 6

    Cabbage variant

    The same mixture can be filled into a hollowed-out head of white cabbage. Tie the cabbage head into a cloth and boil it tender in boiling water, about 1 1/2 hours. Serve with tomato sauce or a brown or white sauce of 50 g butter, 20 g wheat flour and about 4 dl vegetable stock.

Changes from the original

"Wooden pestle" has been swapped for a potato masher/masher, "pounded rusk" is dried breadcrumbs, and the amount of butter for frying is estimated. The sauce has been included as an optional accompaniment.

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

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 406) → Modernisert~73% av teksten endretfjernetlagt til
1 l. l kokte belgfrugter (linser, belgfrukter (like deler linser, hvite bønner og tørrede tørkede grønne erter, like meget av hvert) erter). 2 egg stk egg. 1 stk purre (finhakket). 2 spiseskeer hakket ss persille (hakket). 1 spiseske citronsaft ss sitronsaft. salt (etter smak). 50 gr. støtt kavring. De kokte belgfrugter, g strøkavring (til panering). 1 l. tilsammen og like meget stk hvitkålhode (valgfritt, til fylling). 50 g smør (til steking eller saus). 20 g hvetemel (til saus). 4 dl grønnsakkraft (til saus). Sil vannet godt av hvert, frasiles vandet, arbeides de kokte belgfruktene.. Mos belgfruktene godt i et fat eller traug med træklubbe, irøres kar til en jevn deig.. Rør inn eggene, den hakkede purre, purren, persille, salt og citronsaft; fonnes sitronsaft.. Form deigen til frikadeller, vendes vend dem i kavring, deretter i sammenvispet egg og til sist i kavring igjen, stekes paa pande igjen.. Stek frikadellene i let lett brunet smør. smør på panne til de er gyllne på begge sider.. Samme deig kan fyldes fylles i et uthulet hvitkaalhode; kaalhodet bindes ind hvitkålhode. Bind kålhodet inn i et klæde klede og kokes kok det mørt i kokende vand, vann, ca. 1½ time. Til saus Server med tomatsaus eller en brun eller hvit saus, laget saus av 50 gr. g smør, 20 gr. hvetemel, g hvetemel og ca. 4 del. grønsakekraft. dl grønnsakkraft.

Note til Modernisert

«Træklubbe» er byttet med potetstapper/moser, «støtt kavring» er strøkavring, og mengden smør til steking er anslått. Sausen er tatt med som valgfritt tilbehør.

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Frequently asked questions

Which legumes are used, and how much?
A total of 1 liter of cooked legumes - equal parts lentils, white beans and dried green peas. The water is strained off before they are mashed.
How are the croquettes made and fried?
The mixture is mashed with a wooden pestle in a bowl or trough, and egg, chopped leek, parsley, salt and lemon juice are stirred in. Shaped into croquettes, turned in breadcrumbs, egg and breadcrumbs again, and fried in the pan in lightly browned butter.
Is there a variant without frying?
Yes, the same mixture can be filled into a hollowed-out head of white cabbage. The cabbage head is tied into a cloth and boiled tender in boiling water, about 1 1/2 hours.
What is served with it?
Tomato sauce, or a brown or white sauce made of 50 g butter, 20 g wheat flour and about 4 dl vegetable stock. The recipe is from Schonberg Erken's Stor kokebok (1914), p. 406.

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