Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Meat and Bean Patties

Meat and bean patties from Erken 1914: 400 g meat is ground 6 times with pork fat, potato starch, salt, and pepper; 200 g brown beans are soaked overnight, cooked tender, cooled, and ground twice with the meat. About 2 dl milk is stirred in, the mixture is shaped into round patties fried in fat and served with browned onion.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 180 (falt i det fri)

Be the first to rate

About the dish

A thrifty dish where brown beans stretch the meat mixture — typical of Erken's household-economy recipes. The method continues on page 181 in the original.

How to make it

  1. 1

    Soak the beans

    Put the brown beans in water overnight.

  2. 2

    Cook the beans

    Cook the beans tender and let them become completely cold.

  3. 3

    Grind the meat

    Grind the meat 6 times with salt, pepper, potato starch, and the trimmed pork fat.

  4. 4

    Grind in the beans

    Grind the cold beans twice together with the meat mixture.

  5. 5

    Stir the mixture

    Stir in the milk little by little and season to taste.

  6. 6

    Fry and serve

    Shape round patties and fry them in plenty of fat. Brown onion and place it over the patties.

Changes from the original

Measurements are converted to modern units (deciliters, grams), "potetesmel" is called potato starch, and "homemade fat" is given as fat or butter. The method is divided into steps in modern Norwegian; the soaking time is included in the total time.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 180) → 1949 (korrekturlest, s. 209)~23% av teksten endretfjernetlagt til
Kjøtt og bønnekaker. 400 gr. kjøt kjøtt 100 gr. flesk eller nyretalg 200 gr. brune bønner 70 gr. potetesmel ca. 2 del. melk salt pepper løk 80 gr. fett til stekning. steking. Kjøttet males 6 ganger med salt, pepper, potetesmel og det avskaarne opskårne flesk. Bønnerne Bønnene utbløtes natten over, kokes møre og males, naar når de er kolde, 2 ganger sammen med kjøttet; melken røres i, og man krydrer efter smak. Dannes til runde kaker, som stekes i godt hjemmekokt fett; fett eller smør; løk brunes og lægges legges over kakerne. kakene.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Do the beans have to be prepared in advance?
Yes. The 200 g brown beans are soaked overnight, cooked tender, and only ground once they are completely cold — then they are ground twice together with the meat mixture.
Why is the meat ground so many times?
The meat is ground 6 times together with salt, pepper, potato starch, and finely cut pork fat. The repeated grinding gives a fine, cohesive mixture that holds its shape while frying — in 1914 there was no food processor.
What do I fry the patties in, and how are they served?
The patties are shaped round and fried in about 80 g of good homemade fat. Onion is browned in the pan and placed over the patties at serving.
Can the pork fat be replaced?
Yes, the recipe gives 100 g pork fat or kidney suet. The fat is necessary for the patties to be juicy.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!