Nordic, Patties and burgers

Yellow pea patties with roasted root vegetables and mustard-flavored sour cream

These patties have more or less the same ingredients as yellow pea soup, so you could say that they are pea soup in the shape of patties! They are very tasty and go very well together with roasted root vegetables and mustard sour cream. The recipe is almost copied straight off from a recipe in the magazine Buffé, from 2014 (with only a few small improvements).

Serves 4

Yellow pea patties

250 g dried yellow peas
1/2 onion, coarsely chopped
1 garlic clove, crushed
0.5 dl finely chopped parsley
0.5 tbsp baking powder
0.75 dl corn starch
1 tsp herb salt
1 tsp ground black pepper
1 tsp Dijon mustard
1 tsp thyme
1 tsp marjoram
Oil for frying

Soak and cook the peas according to the instructions on the package. Blend all ingredients in a food processor to a coarse-grained mixture and form it into patties. Heat oil in a pan and fry them a few minutes on each side until they become golden brown. Serve them with roasted root vegetables and mustard sour cream (recipe below).

Roasted root vegetables

500 g beets, peeled and cut into sticks
1 swede, peeled and cut into sticks
3 parsnips, cut into sticks
Olive oil, salt and pepper to taste

Preheat the oven to 200 °C. Mix all ingredients except the parsnips on a baking sheet and roast in the oven for 20 minutes. Mix in the parsnips and roast for another 20-25 minutes until all the root vegetables have become soft.

Mustard sour cream

3 dl sour cream
1.5 tbsp Dijon mustard
2 tbsp chopped parsley
1 pinch of herb salt
1 pinch of ground black pepper


Nordic, Stew

Vegetarian Flying Jacob

This is a vegetarian version of the Swedish dish “Flying Jakob”, which is at least as good as the original!

Serves 5-6

460 g cooked large white beans (drained weight)
2 bananas, sliced
2 dl roasted and salted peanuts
3 dl cream
400 g passata
2 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp black pepper

Heat the oven to 200 °C. Distribute bananas, peanuts and beans in an ovenproof dish. Stir the spices with the passata. Whip the cream and mix it gently with the passata. Pour the sauce into the pan and bake in the oven for about 20 minutes. Serve with rice.

Fusion, Nordic, Stew

Tofu with rice and dill sauce

My favorite dish when I was a child was boiled cod with rice and dill sauce. Here is my vegetarian version of the dish that tastes just as good as the original!

Serves 5

540 g tofu, cut into fillets
5 dl milk
0.5 dl flour
25 g butter
2 dl cream
20 g dill
1 tsp herb salt
1 pinch of ground white pepper
3.5 dl rice (e.g. basmati or jasmine)

Cook the rice according to instructions on the package. Melt the butter. Stir the flour into the melted butter and whisk in milk and cream. Bring to a boil and simmer for a couple of minutes, stirring occasionally. Add the spices and the tofu. Serve with rice and some vegetables, such as peas.

Nordic, Patties and burgers

Bean patties with dill and garlic potato wedges and buttered vegetables

These bean patties are very good to eat as they are as in this recipe, but they are also very good as bean burgers (see “Delifresh” bean burgers with chilli potato wedges). Potatoes go very well together with dill and boiled vegetables with butter just melts in your mouth.

Serves 6

Bean patties

230g cooked chickpeas (drained weight)
230g cooked kidney beans (drained weight)
2 onions
1 egg
1 dl wheat flour
1 tsp herb salt
0.5 tsp white pepper
0.5 tsp black pepper
Oil for frying

Blend all ingredients in a food processor into a smooth batter. Spoon the batter into a pan and fry like patties until they are browned on both sides. Serve with dill and garlic potato wedges and buttered vegetables (recipes below), and why not also some kebab sauce (see recipe under Falafel rolls with kebab sauce).

Dill and garlic potato wedges

1.2 kg of potatoes, cut into wedges
0.5 dl canola oil
0.5 dl dill
2 tsp herb salt
1 tsp coarsely ground black pepper
0.5 tsp garlic powder

Preheat the oven to 225 °C. Mix all ingredients and cook in the oven for 30 minutes.

Buttered vegetables

1 cauliflower head, split into smaller bouquets
3 carrots, sliced
2 tbsp butter
1 pinch of herb salt
1 pinch of ground black pepper

Boil the vegetables for 7 minutes. Drain them and mix with butter salt and pepper.

Nordic, Soup

Herbal yellow pea soup with carrot

Yellow pea soup is a very underrated dish I think, which is easily ruined in many large-scale kitchens. When cooked and spiced the right way it tastes very fresh and herbal. Serve it preferably with some raw vegetables, such as carrot, cabbage or leeks for more vitamins. So I would recommend you to try this recipe even if you do not think that you like yellow pea soup!

Serves 6

500 g dried yellow peas
1.4 l water
2 onions, chopped
2 tsp herb salt
1 tbsp thyme
2 tsp marjoram
1 pinch cayenne pepper
4 carrots, grated

Rinse the peas and soak them for 6-12 hours. Boil the peas, water, onion and spices for about 1 hour. Serve the soup topped with grated carrots.