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.

Mediterranean, Salad

Oven-roasted salad with artichokes and mushrooms

Oven-roasted vegetables with thyme and garlic together with a good cheese, crispy rocket salad and crunchy pumpkin seeds, it’s magical! (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 4

500 g Jerusalem artichokes, cut into smaller pieces (preferably with skin on)
250 g champignons, sliced
2 red onions, cut into wedges
2 garlic cloves, crushed
1 handful bunch of thyme, scratched
200 g mature cheese, cut into 1 cm cubes
75 g rocket
1 dl toasted pumpkin seeds
1 tsp herb salt
0.75 tsp black pepper
Olive oil for roasting
Balsamic vinegar for serving

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Preheat the oven to 225 °C. Mix champignons, red onions, Jerusalem artichokes, garlic, salt, pepper and olive oil in an ovenproof dish. Roast in the oven for about 30 minutes. Mix cheese and rocket salad with the grilled vegetables. Sprinkle the salad with pumpkin seeds and drizzle with balsamic vinegar before serving.

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

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.

Fusion, Mediterranean, Stew

Festive stew with tofu, mushrooms and thyme

A creamy and herby stew with a luxurious feeling!

Serves 5

540 g tofu, diced
250 g fresh champignons, sliced
2 onions, chopped
2 garlic cloves, crushed
2 dl crème fraiche
2 dl water
0.5 dl tomato purée
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 handful of thyme, stripped and chopped
25 g butter
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes until it is golden brown. Put it aside. Fry the mushrooms in the butter for a couple of minutes. Add the garlic the last half-minute. Add crème fraiche, water, tomato purée, tofu, salt and pepper and bring it to boil. Stir in thyme and serve with rice.

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.

Asian, Fusion, Mediterranean, Soup

Carrot soup with green lentils and ginger crème fraiche

This is a sweet and herbal soup, whose mild flavor delightfully contrast the tangy and fresh ginger crème-fraiche. (The recipe is inspired by a recipe from Linas bag of groceries.)

Serves 5

1 kg carrots, sliced
2 onions, chopped
2.5 dl dried green lentils, rinsed
2 garlic cloves, mashed
10 dl water
1 tsp herb salt
0.5 tsp black pepper
0.5 tsp cayenne pepper
1 handful fresh thyme bundle, stripped
2 dl crème fraiche
1 tbsp ginger, grated
Oil for frying

Heat oil in a pan and fry the carrots, onions and garlic for a couple of minutes. Add the lentils, water, salt, pepper and cayenne pepper. Boil for about 25 minutes until the carrots are soft. Mix the ginger with the crème fraiche. Add the thyme to the soup and blend it into a quite smooth soup with a hand blender. Serve it together with a large dollop of ginger crème fraîche.

French, Fusion, Soup

Bean soup with thyme, cheese and roasted sunflower seeds

The appearance of this soup does not make its taste justice! The mild and herbal bean soup goes very good together with the flavorful cheese and the crunchy sunflower seeds. This is a cheap feast!

Serves 6

5 dl dried small white beans
2 onions, sliced
3 garlic cloves, crushed
1 handful bunch of thyme, stripped
2 bay leaves
6 dl broth from boiling the beans
0.5 tsp black pepper
2 dl sunflower seeds
100 g mature cheese, sliced
Oil for frying

Cook the beans according to the instructions on the package, but add onion, garlic and bay leaves in the cooking water. Fry the sunflower seeds in oil until they become golden brown. Drain the beans and onions, but save 6 dl of the broth. Discard the bay leaves and put 2 dl of cooked beans aside. Blend the remaining beans and onions with the saved broth into a smooth soup. Stir in the whole beans and thyme and season with pepper. Serve it topped with cheese slices and sunflower seeds.

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.