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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 450)~72% of the text changedremovedadded
1 l kokte belgfrukter (like deler linser, Linser, hvite bønner og tørkede tørrede grønne erter). erter 1 løk 2 stk egg. egg 1 stk purre (finhakket). 2 ss spiseskjeer hakket persille (hakket). salt 1 ss spiseskje sitronsaft. salt (etter smak). 50 g strøkavring (til panering). De kokte belgfrukter, 1 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 l. tilsammen og like meget av de kokte belgfruktene.. Mos belgfruktene godt hvert, frasiles vannet, arbeides i et fat eller kar til en jevn deig.. Rør inn trau med tre klubbe, irøres eggene, den hakkede purren, purre, persille, salt og sitronsaft.. Form deigen sitronsaft; formes til frikadeller, vend dem vendes i kavring, deretter i sammenvispet egg og til sist i kavring igjen.. Stek frikadellene igjen, stekes på panne i lett brunet smør på panne til de er gyllne på begge sider.. smør. Samme deig kan fylles i et uthulet hvitkålhode. Bind hvitkålhode; kålhodet bindes inn i et klede klæde og kok det kokes mørt i kokende vann, ca. 1½ time. Server med tomatsaus Til saus to matsaus eller en brun eller hvit saus saus, laget av 50 g gr. smør, 20 g hvetemel og 40 gr. hvetemel, ca. 4 dl ¾ del. grønnsakkraft.

Note on Modernised

«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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