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Lentil Croquettes

Erken's lentil croquettes (1914): cooked, well-drained lentils are ground with cooked potatoes, mixed with egg, parsley, rusk crumbs, and salt, shaped into small sausages or flat cakes, and fried in lard or butter. The same method works for beans and peas, which are served with potato salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 405 (falt i det fri)

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About the dish

Legume croquettes were among Erken's affordable, meatless everyday dishes. She stresses that the water must be pressed well out of the lentils, otherwise the dough becomes too loose, and notes that the same method can be used for beans and peas.

How to make it

  1. 1

    Cook and drain

    Cook the lentils until tender and press the water well out of them – this is important so the dough holds its shape.

  2. 2

    Grind

    Run the cooked lentils once through a meat grinder together with the cooked potatoes.

  3. 3

    Mix the dough

    Stir in the egg, finely chopped parsley, crushed rusk, and salt.

  4. 4

    Shape

    Shape the dough into croquettes, either round like small sausages or small flat cakes with a pointed end.

  5. 5

    Fry

    Fry the croquettes golden in lard or butter.

  6. 6

    Variation

    Croquettes of white or brown beans and of peas are made the same way and served with potato salad.

Changes from the original

Measurements modernized, "pounded rusk" given as crushed rusk/breadcrumbs, "ground" clarified to a meat grinder, and lard listed with butter or neutral fat as alternatives.

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. 405) → 1949 (korrekturlest, s. 450)~49% av teksten endretfjernetlagt til
250 gr. linser 100 50 gr. poteter 1 egg potetesmel 1 spiseske spiseskje finhakket persille 50 gr. støtt kavring salt. kavring. De kokte linser males éngang én gang med poteterne, tilsættes potetene, tilsettes det øvrige. Deigen formes til kroquetter, kroketter, enten runde som smaa små pølser eller smaa, små, flate kaker, spidse spisse i den ene ende. enden. Stekes i smult eller smør. NB. Vandet maa Vannet må presses godt fra de kokte linser. Bønne- — Bønne hvite og brune — og ertekroquetter ertekroketter tilberedes paa på samme maate, måte, serveres med potetessalat. potetsalat.

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Frequently asked questions

Why must the water be pressed well out of the lentils?
Because the dough otherwise becomes too loose. Erken points out in the recipe that the water must be pressed well out of the cooked lentils before they are ground with the potatoes, so the croquettes hold their shape during frying.
How are the croquettes shaped and fried?
The dough is shaped into round little sausages or small, flat cakes pointed at one end. They are fried in lard or butter.
Can I use other legumes?
Yes. Erken writes that croquettes of white and brown beans as well as peas are prepared the same way, and that they are served with potato salad.
What is in the dough?
250 g lentils and 100 g potatoes (cooked and ground together), 1 egg, 1 tablespoon finely chopped parsley, 50 g crushed rusk, and salt. The recipe is from "Stor kokebok" (1914), p. 405, and is figured for 4 servings.

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