European, Patties and burgers, Salad

Root vegetable patties with bean salad and yogurt

These patties have a delightful taste of various root vegetables, and since they are fried raw they feel very fresh and crisp. The patties go very well together with a bean salad with corn and a dollop of yoghurt!

Serves 5

Root vegetable patties

300g carrots, roughly grated
300 g swede, peeled and grated
300 g celeriac, peeled and grated
3 eggs
1 leek, sliced
1 handful bunch of thyme, stripped and chopped
1.5 tsp herbal salt
0.75 tsp ground black pepper
Yoghurt for serving

Mix all ingredients and shape the batter into patties. Fry them over low heat until they get browned on both sides. Serve them with a bean salad (recipe below) and a dollop of yoghurt!

Bean salad with corn

230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
1/2 red onion, chopped
150 g corn
2 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of herb salt
1 pinch of ground black pepper

Mix.

European, Fusion, Patties and burgers

Beet patties with horseradish curd

Tasty beet patties which go well together with horseradish curd and a walnut salad. It’s a very fulfilling dish even though it does not look like so much.

Serves 4

Beetroot patties

5 beets, peeled and grated
3 potatoes, grated
2 onions, grated
4 eggs
1.5 tsp herb salt
1 tsp ground black pepper
Oil for frying

Mix all ingredients, shape into patties and fry over medium heat until they have browned on both sides. Serve them with horseradish curd (recipe below) and a leaf salad with chopped walnuts and a good olive oil.

Horseradish curd

250 g curd
1 tbsp grated horseradish

Mix.

European, Fusion, Lasagna and gratin, Patties and burgers

Green pea and carrot patties with potato gratin

These are very tasty pea and carrot patties which go very well together with potato gratin.

Serves 4

Pea and carrot patties
5 dl green peas
2 onions
2 carrots
2 garlic cloves, crushed
2 tsp marjoram
1 tsp herb salt
0.5 tsp black pepper
2 dl soy or chickpea flour

Blend all ingredients in food processor to a coarse batter (alternatively mash the peas, chop the onions and grate the carrots and mix with the other ingredients). Shape the batter into patties and fry them on low heat until they are browned on both sides. Serve the patties with potato gratin (recipe below) and a green salad.

Potato gratin
800 g potatoes, sliced (preferably with skin on)
1 leek, sliced
2 garlic cloves, crushed
1 tbsp thyme
1.5 tsp herb salt
2 dl cream
3 dl milk
3 dl grated cheese

Heat the oven to 200 °C. Mix potatoes, leek, garlic, thyme and salt in an ovenproof dish. Pour in the cream and milk and top with grated cheese. Gratinate in the over for about 45 minutes.