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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
Modernised → 1949 (proofread, p. 398)~73% of the text changedremovedadded
5 dl I tallerkenfull kokte, most knuste poteter (1 tallerkenfull). 1 stk egg (vispet). 1 knivsspiss finhakket løk. knivsodd løk 1 ss fløte. spiseskje fløte 2 dl del. revet loff. franskbrød salt (etter smak). paprika (etter smak). 2 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 tomater. Potetene røres sammen med det vispede egget. Tilsett egg, tilsettes fløte, revet loff, det revne brød, salt, paprika, løk og de flådde, oppskårne tomatene.. Form deigen avskallede, opskårne tomater. Denne deig lages op til små runde kaker.. Vend kakene kaker, som vendes i vispet egg og kavring og stek dem stekes pent lysegulbrune i smør.. Serveres med stuede smør. Stuede erter og brunet smør, smør eller med tomatsaus. tomatsaus serveres til.

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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