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.

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Indian, Soup

Lentil soup with curry and lemon

This is a fresh tasting soup with its tangy lemon flavor and a spiciness which is balanced by the creamy crème fraiche.

Serves 5

2 onions, chopped
3 dl dried red lentils, rinsed
3 potatoes
2 parsnips
1/4 celeriac, peeled
3 carrots
3 garlic cloves, crushed
1 dl freshly squeezed lemon juice
1 liter water
1.5 tbsp yellow curry powder
1 tsp chilli flakes
1 tsp turmeric
0.5 tsp ground black pepper
1.5 tsp herb salt
1.5 dl of crème fraiche
Oil for frying

Cut all the root vegetables into 2 cm cubes. Heat the oil in a pan and fry the onion for a couple of minutes. Add the root vegetables and garlic and fry for another couple of minutes. Add the water, lentils and the spices. Boil for about 12-13 minutes, until the vegetables become soft. Blend the soup quite smooth with a hand blender and stir in the lemon juice. Serve the soup with a dollop of crème fraiche.

Indonesian, Salad

Indonesian salad

This is my version of the Indonesian salad gado-gado. It consists of a great mix of tasty ingredients, lime and coconut-flavored noodles with stir-fried vegetables, crispy fresh vegetables, eggs and peanuts, which gives new taste sensation in every bite! I also like the contrasts between the soft and crispy and the hot and cold ingredients.

Serves 6

2 onions, sliced
1 carrot, cut into sticks
1 parsnip, cut into sticks
200 g glass noodles
400 g coconut milk
2 tbsp lime juice
0.5 dl soy sauce
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
0.5 tsp cayenne pepper
150 g leaf salad
1 cucumber
130 g alfaalfa sprouts
4 eggs
3 dl peanuts, roasted, salted and roughly chopped
Oil for frying

Cook the noodles according to the instructions on the package. Boil the eggs for about 8 minutes and cut them into wedges. Heat oil in a pan and fry the onions, parsnips and carrots for 5 minutes. Add the noodles, garlic and ginger and fry another couple of minutes. Add the coconut milk, lime juice, soy sauce and cayenne pepper and stir until all ingredients become warm. Serve the noodles together with leaf lettuce, cucumber, sprouts and egg wedges and sprinkle with chopped peanuts.