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.

Indian, Soup

Chickpea curry with coconut milk, potato and cauliflower

This is a very tasty and creamy curry with Indian flavors. Its spiciness is nicely rounded off with a tangy dollop of yoghurt.

Serves 4-5

1 onion, chopped
500 g potatoes, diced into 1 cm cubes (preferably with skin on)
1 small cauliflower head, divided into smaller florets
460 g cooked chickpeas (drained weight)
2 garlic cloves, crushed
8 dl coconut milk
1 tsp herb salt
0.5 tsp ground black pepper
2 tsp ground coriander
2 tsp turmeric
1.5 tsp ground chilli pepper
Oil for frying
Yoghurt for serving

Heat the oil in a pan and fry the onions, potatoes and cauliflower for a couple of minutes. Include the garlic the last half-minute. Pour in the coconut milk and add all the spices. Simmer for about 15 minutes, or until the potatoes have become soft. Stir in the chickpeas and serve the curry with a dollop of yogurt.

Omelette, Spanish

Frittata with corn and cheese

This dish includes many goodies! (The recipe is inspired by a recipe from the magazine Mersmak from 2012.)

Serves 5

500 g potatoes, thinly sliced
8 eggs
2 dl milk
1.5 tsp herb salt
0.5 tsp ground black pepper
150 g cream cheese with garlic
2 dl corn
2 tsp oregano

Heat the oven to 200 °C. Put the potatoes in an ovenproof dish. Whisk together eggs, milk, salt and pepper and pour it over the potatoes. Cook in the oven for about 15 minutes. Spread dollops of the cream cheese, corn and oregano over the frittata and cook for another 35-40 minutes. Serve with a salad.

Mediterranean, Pasta

Walnut, parsley and goat cheese pesto with pasta, potatoes and green beans

This pesto is insanely good! I could eat it all with a spoon straight off. But it also goes very well together with pasta, potatoes and lightly cooked green beans. (The recipe is inspired by Hugh Fearnley-Whittingstall’s recipe “Pasta with pesto and green beans” from the tv show River Cottage.)

Serves 6

600 g potatoes, cut into wedges (preferably with the skin on)
300 g green beans
300 g yellow beans
250 g pasta
70 g walnuts
70 g hard goat cheese, e.g. Chevrette, grated
1 handful bunch of parsley
1.5 dl olive oil
1 garlic clove, crushed
1 pinch of ground black pepper
Oil for frying

Cook the pasta according to the instructions on the package. Add the potato wedges the last 7-8 minutes and the string beans the last minute. Heat oil in a pan and fry the walnuts until they are darker brown. Blend walnuts, cheese, parsley, olive oil, garlic and black pepper in a food processor into a paste. Mix the pesto with pasta, potato wedges and beans. Serve the dish with e.g. cooked beets.

Mediterranean, Pie

Potato, cheese and onion pie with rosemary

I really like the taste of this pie. It has many tasty ingredients but no flavor takes over, but all instead contribute to a unique combination of the different mild flavors. The pie crust is made only of curd and flour which makes it crispy and not as heavy as a puff pastry, which is ideal when making a cheese pie I think.

Serves 4

Pastry

250 g Kesella
2.5 dl wholemeal wheat flour

Filling

3 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
400 g potatoes (about 4), thinly sliced
150 g Cheddar cheese, grated
150 g feta cheese, crumbled
1 red onion, sliced
2 rosemary sprigs, stripped

Heat the oven to 200 °C. Knead the curd and flour into a dough. Press the dough into a pie dish and prick it with a fork. Bake it in oven for about 10 minutes. Whisk together egg, milk and spices. Spread the potato slices in the bottom of the pre-baked pie crust. Spread cheddar cheese and feta cheese over the potatoes. Top with onion rings and rosemary and pour the egg mixture over. Bake the pie in the oven for about 35 minutes or until the potatoes are soft and the pie is golden brown.

British, Deep-fried, Fusion

Tofu ‘n chips

Here comes a vegetarian version of fish and chips! The mashed peas have been upgraded to a mint and chilli flavored soy bean salad. (The recipe is inspired by a recipe in “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 5

Deep fried battered tofu

400 g firm tofu, cut into fillets
1 dl wheat flour + extra for breading
1 egg
1 dl beer
5 dl sunflower oil
1.5 tsp herbal salt
1 tsp ground chilli pepper

Beat the eggs, beer, flour, salt and chilli pepper until smooth. Heat the sunflower oil to 180 °C in a pot. Dip the tofu in flour and then in the batter. Carefully place the pieces in the hot oil and fry a few minutes on each side until they become golden brown. Serve with soybean salad (recipe below), and herbed potato wedges (see recipe under Curry chickpea patties with herbal potato wedges and tzatziki).

Mint and chilli flavored soybean salad

300 g green soybeans
50 g butter, melted
1 tbsp finely grated fresh ginger
2 tbsp chopped mint leaves
1 red chilli, finely chopped

Mix all ingredients and mash half of the beans with a fork.

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.

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.