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Potatoes à la Hongroise

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. 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. 2

    Form the cakes

    Form the dough into small round cakes.

  3. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 360) → Modernised~74% of the text changedremovedadded
1 tallerkenfuld 5 dl kokte, knuste most poteter (1 tallerkenfull). 1 stk egg (vispet). 1 knivsod løk knivsspiss finhakket løk. 1 spiseske fløte ss fløte. 2 del. dl revet franskbrød loff. salt (etter smak). paprika (etter smak). 2 tomater. Poteterne røres stk tomater (flådde og oppskårne). 1 stk egg (til panering). 1 dl kavring (til panering). 50 g smør (til steking). Rør de kokte, mosede potetene sammen med det vispede egg, tilsættes egget. Tilsett fløte, det revne brød, revet loff, salt, paprika, løk og de avskallede, opskaarne tomater. Denne deig lages op flådde, oppskårne tomatene.. Form deigen til smaa små runde kaker, som vendes kaker.. Vend kakene i vispet egg og kavring og stekes stek dem pent lysegulbrune i smør. Stuede smør.. Serveres med stuede erter og brunet smør smør, eller tomatsaus serveres til. med tomatsaus.

Note on Modernised

«2 del.» tolket som 2 dl, «1 tallerkenfuld» anslått til ca. 5 dl, «knivsod løk» til en knivsspiss finhakket løk. Til panering og steking er det oppgitt egg, kavring og smør som i originalen.

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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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