American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.


400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper


Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed


American, Stew

Hawaiian Sloppy Joe’s

This is a vegetarian and Hawaiian version of Sloppy Joe’s burger. The tart and sweet pineapple really lifts the flavors of this dish! (The recipe is inspired from

Serves 6

3 dl dried green lentils
1 onion, chopped
2 green peppers, chopped
250 g champignons, sliced
1 pineapple, peeled and diced
2 garlic cloves, crushed
500 g passata
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground chilli pepper
1 pinch of cayenne pepper
Oil for frying

Cook the lentils according to the instructions on the package. Heat the oil in a pan and fry the champignons for a few minutes. Add the onion and fry for another couple of minutes. Include the garlic the last half-minute. Stir in the passata, peppers, pineapple, cooked lentils and spices and bring to a boil. Serve the stew in a hamburger bread or eat it just as it is.

American, Breakfast and snacks, Crepes and pancakes

Protein pancakes

This is a classic breakfast for me! I usually make a batch in the weekend and freeze it. Each evening I put some pancakes and a bowl of frozen berries in the fridge and in the morning I just heat the pancakes in the microwave and eat them together with the berries. It’s an easy way to get a luxury breakfast every day! It is also very quickly eaten, which is good if you need to get going fast! Why spoil yourself sometimes when you can do it every day 🙂 The chickpea and soybean meal makes the pancakes more protein-rich and fulfilling than regular pancakes.

Approx. 15 pancakes

2 eggs
2 dl soy flour
2 dl chickpea flour
2.5 dl buttermilk or yoghurt
0.5 tsp salt
1 tsp baking soda
Canola oil for frying

Mix all ingredients in a bowl. Spoon 0.5 dl batter per pancake into a pan and fry in oil on both sides until they become crispy. Serve them together with berries.

American, Patties and burgers

“Delifresh” bean burgers with chilli potato wedges

Vegetarian “junk food” that is greasy, delicious, and fresh at the same time!

Serves 6

1 batch bean burgers, according to the recipe under Bean patties with dill and garlic potato wedges and buttered vegetables
1 batch chilli potato wedges (recipe below)
1 batch kebab sauce, according to the recipe under Falafel rolls with kebab sauce
1 lettuce head
1 red onion, sliced
½ cucumber, sliced
2 tomatoes, sliced

Make the bean burgers and kebab sauce according to previous recipes in the blog and the chilli potato wedges according to the recipe below. Put a bean burger on a leaf of lettuce. Top it with sliced onion, cucumber and tomato and a dollop of kebab sauce. Serve with chilli potato wedges.

Chilli Potato wedges

1.2 kg potatoes, cut into wedges
0.75 dl olive oil
2 tsp herb salt
3 tsp ground chilli pepper
2 tsp coarsely ground black pepper
1 tsp garlic powder

Preheat the oven to 225 degrees Celsius. Mix the potatoes with oil and spices. Cook in the oven for about 25 minutes.

American, Soup

Roasted pumpkin soup

This is my favorite recipe for pumpkin soup! It is a creamy soup with a mild sweetness and flavors of grilled onions and pumpkin, very tasty! (The recipe is inspired by a recipe in the magazine Mersmak from 2010.)

Serves 5

1.3 kg pumpkin, e.g. butternut squash, peeled, seeded and cut into 2cm cubes
2 onions, cut into wedges
6 garlic cloves
1 handful bunch of thyme, stripped
0.5 cups canola oil + extra for frying
2 tsp herb salt
1 tbsp coarsely ground black pepper
6 dl water
2 dl cream
1 pinch cayenne pepper
2 dl pumpkin seeds


Preheat the oven to 225 °C. Mix pumpkin, onion, garlic, thyme oil, canola oil, black pepper and half of the salt in an ovenproof dish. Roast in the oven for about 20-25 minutes. Fry the pumpkin seeds in oil until they start to become brown. Put all grilled vegetables in a pot. Add water, cream, the rest of the salt and cayenne pepper and blend to a smooth soup with a hand blender. Heat the soup to boiling. Serve it topped with the fried pumpkin seeds.