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.

Croquette Mixture of Lentils, White Beans and Dried Green Peas

Name: Croquette Mixture of Lentils, White Beans and Dried Green Peas
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l cooked legumes (equal parts lentils, white beans and dried green peas); 2 pcs eggs; 1 pcs leek (finely chopped); 2 tbsp parsley (chopped); 1 tbsp lemon juice; salt (to taste); 50 g dried breadcrumbs (for breading); 1 pcs head of white cabbage (optional, for filling); 50 g butter (for frying or sauce); 20 g wheat flour (for sauce); 4 dl vegetable stock (for sauce)

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
Strain
Strain the water well off the cooked legumes.
2
Mash
Mash the legumes well in a bowl or tub into a smooth mixture.
3
Season
Stir in the eggs, the chopped leek, parsley, salt and lemon juice.
4
Shape and bread
Shape the mixture into croquettes, turn them in breadcrumbs, then in beaten egg and finally in breadcrumbs again.
5
Fry
Fry the croquettes in lightly browned butter in a pan until golden on both sides.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 406) → 1949 (proofread, p. 450)~43% of the text changedremovedadded

~~1 l. kokte belgfrugter (linser,~~ Linser, hvite bønner og tørrede grønne ~~erter, like meget av hvert)~~ erter 1 løk 2 egg 1 purre 2 ~~spiseskeer~~ spiseskjeer hakket persille ~~1 spiseske citronsaft~~ salt ~~50 gr. støtt kavring.~~ 1 spiseskje sitronsaft. De kokte ~~belgfrugter,~~ belgfrukter, 1 l. tilsammen og like meget av hvert, frasiles ~~vandet,~~ vannet, arbeides i fat eller ~~traug~~ trau med ~~træklubbe,~~ tre klubbe, irøres eggene, den hakkede purre, persille, salt og ~~citronsaft; fonnes~~ sitronsaft; formes til frikadeller, vendes i kavring, egg og kavring igjen, stekes ~~paa pande~~ på panne i ~~let~~ lett brunet smør. Samme deig kan ~~fyldes~~ fylles i et uthulet ~~hvitkaalhode; kaalhodet~~ hvitkålhode; kålhodet bindes ~~ind~~ inn i et klæde og kokes mørt i kokende ~~vand,~~ vann, ca. 1½ time. Til saus ~~tomatsaus~~ to matsaus eller brun eller hvit saus, laget av 50 gr. smør, 20 40 gr. hvetemel, ca. 4 ¾ del. ~~grønsakekraft.~~ grønnsakkraft.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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