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

Mix.

Mediterranean, Patties and burgers

Potato cakes with feta cheese and thyme

Simple and delicious! (The recipe is inspired by a recipe in the magazine Allers, from 2009.)

Serves 4

500 g potatoes, grated
1 onion, grated
2 eggs
150 g feta cheese, coarsely crumbled
1 tbsp thyme
2 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Mix all ingredients and shape the batter into patties. Heat oil in a pan and fry them a few minutes on each side until golden brown. Serve with a cabbage salad with mandarin.

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.

Coleslaw

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

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

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.

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

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Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

Indian, Patties and burgers, Stew

Watermelon Curry with black lentil patties

This is a tasty dish with very interesting ingredients, flavorful lentil patties and a spicy and tasty watermelon curry. (I have to confess that I would never have come up with the idea myself to make a curry out of watermelon, so the recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

Watermelon Curry

2 kg watermelon
1 red chilli
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
2 tbsp lime juice
0.5 dl chopped fresh mint
Oil for frying

Cut half of the watermelon in 2 cm large cubes. Blend the other half in a food processor into a purée. Fry chilli, ginger and garlic in a pan for about 1 minute. Add the remaining ingredients to the curry except the lime juice and mint and let simmer about 10 minutes. Stir in the lime juice and mint and serve the curry with black lentil patties (recipe below).

Black lentil patties

230 g dried black lentils
1 onion
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp garam masala
2 tsp ground coriander
1 tsp ground chilli pepper
1 egg
0.5 dl flour
Oil for frying

Cook the lentils according to the instructions on the package. Blend all the ingredients in a food processor. Shape the batter into large patties and fry them in oil until they are browned on both sides.

Mediterranean, Patties and burgers

Potato cakes with goat cheese and chilli

This is a very flavorful version of potato cakes. They have spiciness of chilli and delicious flavors of goat cheese and garlic. They go very well together with crispy leaf salad with fried walnuts. (The recipe is inspired by a recipe from the magazine Buffé from 2011.)

Serves 5

800 g potatoes, cut into smaller pieces (preferably with skin on)
2 green chillies, finely chopped
2 garlic cloves, crushed
150 g fresh goat cheese, crumbled
30 g parsley, chopped
2 eggs
1 tsp herb salt
1 pinch of ground black pepper
140 g mixed leaf salad
2 dl walnuts
Olive oil and crema di balsamico to drizzle over the salad
Oil for frying

Boil the potatoes until soft. Then mix them with a hand blender to a smooth mash. Let cool for at least 10 minutes. Heat the oil in a pan and fry the walnuts until golden brown. Mix the leaf salad with the walnuts. Stir eggs into the mashed potato when it has cooled. Then mix in chilli, garlic, goat cheese, parsley, salt and pepper. Shape the potato mixture into patties and fry until they are browned on both sides. Serve them with walnut salad with olive oil and crema di balsamico curled over.

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.

Fusion, Greek, Indian, Patties and burgers

Curry chickpea patties with herbal potato wedges and tzatziki

This is an easily cooked, festive dish that is suitable both for a feast and everyday life.

Serves 5

Chickpea patties

460 g cooked chickpeas (drained weight)
1 onion
1 garlic clove
1 dl wheat flour
1.5 tbsp yellow curry powder
1.5 tsp herbal salt
1 pinch cayenne pepper
Oil for frying

Blend all ingredients in a food processor into a coarse batter. Shape into patties and fry in oil over low heat until they are nicely browned on both sides. Serve with herbed potatoes and tzatziki (recipes below).

Herbal potato wedges

1 kg potatoes, cut into wedges
0.5 dl canola oil
1.5 tsp herb salt
1 tbsp thyme
2 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 about 25 minutes.

Tzatziki

5 dl thick yoghurt
1 cucumber, grated
1 garlic clove, crushed

Mix.

Fusion, Indian, Mediterranean, Patties and burgers, Salad

Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad

This is a real feast! The dish has a wild mix of flavors; Indian tastes from the curry yoghurt, Mediterranean from the bean salad and Swedish from the boiled potatoes. They all go very well together. (The recipe for the bean salad is inspired from a recipe on the back of the package for Zetas organic black beans and the carrot patties were inspired from www.vegetariskt.com.)

Serves 5

Carrot patties with sunflower seeds

500 g carrots, roughly grated
2 onions, roughly grated
2 dl sunflower seeds
2 eggs
1 dl wheat flour
1 garlic cloves, crushed
1.5 tsp herb salt
1.5 tsp black pepper
Oil for frying

Mix all ingredients and shape the mxture into patties. Fry them on medium heat until they become browned on both sides. Serve them with bean salad, curry yogurt (recipes below) and boiled potatoes.

Bean salad with rocket, parmesan and lemon

460 g cooked black beans (drained weight)
65 g rocket salad, coarsely chopped
50 g parmesan, grated
1 garlic clove, crushed
0.5 dl olive oil
2 tbsp lemon juice
0.5 tsp herbal salt
0.5 tsp ground black pepper

Mix all ingredients in a bowl.

Curry Youghurt

5 dl thick yoghurt
1 garlic clove, crushed
1.5 tsp yellow curry powder

Mix.