What are the potato cakes made of?

Boiled, mashed potatoes (1 plateful) mixed with 1 beaten egg, 1 tablespoon cream, 2 deciliters grated white bread, salt, paprika, a knife point of onion, and 2 peeled, cut-up tomatoes.

The dough is formed into small round cakes that are turned in egg and rusk crumbs and fried to a nice light golden brown in butter.

What is served with them?

Creamed peas with browned butter, or tomato sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 360. It is counted as 4 servings and takes around 40 minutes.

Potatoes à la Hongroise

Name: Potatoes à la Hongroise
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 5 dl boiled, mashed potatoes (1 plateful); 1 pcs egg (beaten); 1 knife point finely chopped onion; 1 tbsp cream; 2 dl grated white bread; salt (to taste); paprika (to taste); 2 pcs tomatoes (peeled and cut up); 1 pcs egg (for breading); 1 dl rusk crumbs (for breading); 50 g butter (for frying)

Potatoes à la Hongroise (Erken 1914): mashed potato mixed with egg, cream, grated white bread, onion, paprika, and tomato, formed into cakes, breaded in egg and rusk crumbs, and fried in butter. Served with creamed peas and browned butter or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 360 (falt i det fri)

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About the dish

A Hungarian-inspired potato cake with paprika and tomato, from the potato section of "Stor kokebok" (1914). The name "à la Hongroise" refers to the paprika, which was a newer spice in Norwegian kitchens.

How to make it

1
Make the dough
Stir the boiled, mashed potatoes together with the beaten egg. Add the cream, grated white bread, salt, paprika, onion, and the peeled, cut-up tomatoes.
2
Form the cakes
Form the dough into small round cakes.
3
Bread and fry
Turn the cakes in beaten egg and rusk crumbs and fry them to a nice light golden brown in butter.
4
Serve
Serve with creamed peas and browned butter, or with tomato sauce.

Changes from the original

"2 del." interpreted as 2 dl, "1 tallerkenfuld" (a plateful) estimated at about 5 dl, "knivsod løk" as a knife point of finely chopped onion. For breading and frying, egg, rusk crumbs, and butter are listed as in the original.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 360) → 1949 (korrekturlest, s. 398)~21% av teksten endretfjernetlagt til

~~1 tallerkenfuld~~ I tallerkenfull kokte, knuste poteter 1 egg 1 ~~knivsod~~ knivsodd løk 1 ~~spiseske~~ spiseskje fløte 2 del. revet franskbrød salt paprika 2 tomater. ~~Poteterne~~ Potetene røres sammen med det vispede egg, ~~tilsættes~~ tilsettes fløte, det revne brød, salt, paprika, løk og de avskallede, ~~opskaarne~~ opskårne tomater. Denne deig lages op til ~~smaa~~ små runde kaker, som vendes i egg og kavring og stekes pent lysegulbrune i smør. Stuede erter og brunet smør eller tomatsaus serveres til.

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Frequently asked questions

What are the potato cakes made of?: Boiled, mashed potatoes (1 plateful) mixed with 1 beaten egg, 1 tablespoon cream, 2 deciliters grated white bread, salt, paprika, a knife point of onion, and 2 peeled, cut-up tomatoes.
How are they fried?: The dough is formed into small round cakes that are turned in egg and rusk crumbs and fried to a nice light golden brown in butter.
What is served with them?: Creamed peas with browned butter, or tomato sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 360. It is counted as 4 servings and takes around 40 minutes.

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