Can I use potatoes from the day before?

Yes, the recipe uses boiled potatoes pressed through a potato ricer. Leftover boiled potatoes work well and let the dish be made in around 30 minutes.

What replaces the white bread?

In the original, 60 g of white bread is grated and soaked in 3 tablespoons milk. You can use a corresponding amount of dry white bread or ready-made breadcrumbs soaked in the milk.

What is served with the potato frikadeller?

Henriette Schønberg Erken recommends brown sauce alongside. The frikadeller are formed into small round cakes and fried in butter.

How many do you get from ½ kg of potatoes?

The recipe is intended for 4 servings, with ½ kg potatoes, 60 g white bread, and 1 egg.

Potato Frikadeller

Name: Potato Frikadeller
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g boiled potatoes (preferably cold); 60 g grated white bread; 1 pcs egg; 1 tsp salt (to taste); 0.25 tsp pepper; 3 tbsp milk; 30 g butter (for frying)

Potato frikadeller (small potato cakes) from Erken 1914: 500 g of riced boiled potatoes mixed with 60 g grated white bread soaked in 3 tbsp milk, one egg, salt, and pepper. Formed into small cakes, fried in butter, and served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 361 (falt i det fri)

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About the dish

A thrifty leftover dish from the vegetable chapter of "Stor kokebok" (1914): boiled potatoes from the day before become small fried cakes with brown sauce.

How to make it

1
Soak the bread
Grate the white bread and let the crumbs soak in the milk.
2
Mix the dough
Press the boiled potatoes through a ricer and mix them with the bread, the egg, salt, and pepper.
3
Form and fry
Form small round cakes and fry them golden in butter over medium heat, about 3–4 minutes on each side.
4
Serving
Serve with brown sauce.

Changes from the original

"French bread" given as white bread, tablespoons kept as modern tbsp. Frying fat specified as butter (or a neutral oil).

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 399)~93% of the text changedremovedadded

~~500 g kokte~~ V 2 kg. poteter ~~(gjerne kalde).~~ 60 ~~g revet loff. 1 stk egg.~~ gr. franskbrød 1 ts egg salt ~~(etter smak). 0,25 ts pepper.~~ pepper 3 ss spiseskjeer melk. 30 g smør (til steking). Riv loffen og la brødsmulene bløte i melken.. Press de kokte potetene gjennom presse og bland dem med brødet, egget, salt og pepper.. Form små runde kaker og stek dem gyllne i smør på middels varme, ca. 3–4 minutter på hver side.. Server med brun saus.

Note on Modernised

«Franskbrød» oppgitt som loff, spiseskjeer beholdt som moderne ss. Stekefett presisert til smør (eller nøytral olje).

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Frequently asked questions

Can I use potatoes from the day before?: Yes, the recipe uses boiled potatoes pressed through a potato ricer. Leftover boiled potatoes work well and let the dish be made in around 30 minutes.
What replaces the white bread?: In the original, 60 g of white bread is grated and soaked in 3 tablespoons milk. You can use a corresponding amount of dry white bread or ready-made breadcrumbs soaked in the milk.
What is served with the potato frikadeller?: Henriette Schønberg Erken recommends brown sauce alongside. The frikadeller are formed into small round cakes and fried in butter.
How many do you get from ½ kg of potatoes?: The recipe is intended for 4 servings, with ½ kg potatoes, 60 g white bread, and 1 egg.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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