Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Thai Fish Cakes / Thai Fiskekaker

A spicy fish cake recipe found on yourhomemagazine.co.uk
Thai Fish Cakes / Thai Fiskekaker

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Flavourful Hash / Smakfull Pytt-i-Panne

A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953

Flavourful Hash / Smakfull Pytt-i-Panne

The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.

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Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

A delicious salmon recipe found on rema.no
Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

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Patties on Farmhouse Bread / Karbonader på Landbrød

A breafast/lunch recipe found on gilde.no
Patties on Farmhouse Bread / Karbonader på Landbrød

Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.

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Boxty – Traditional Irish Potato Cakes / Tradisjonelle Irske Potetkaker

A traditional Irish recipe found on irishcentral.com
Boxty – Traditional Irish Potato Cakes / Tradisjonelle Irske Potetkaker

Traditional Irish potato cakes, or boxty, are mostly associated with the north midlands of Ireland in Connacht and Ulster. The people of Mayo, Sligo, Donegal, Fermanagh, Longford, Leitrim and Cavan are particularly big fans of this delicious and simple style of potatoes.

It is thought that boxty dates back to the days or the Irish famine, presumably to make the potatoes stretch further. There are a couple of different recipes, but all contain finely grated, raw potatoes served fried.

Over the last couple of years, as the Irish have become more interested in their own cuisine, the popularity of boxty has risen. It’s now quite normal to see boxty on a menu in a restaurant in Ireland, whereas a decade ago it would have still been considered a ‘peasant dish.’ However, boxty has always been popular as part of Irish home cooking as one traditional (if woefully out-dated) rhyme explains:

Boxty on the griddle,
Boxty in the pan,
If you can’t make boxty,
You’ll never get your man.

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Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Beef Patties Creole / Kreolske Karbonader

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

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Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

A traditional North African potato recipe found on
then called food.about.com now called dotdash.com

Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.

Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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Medieval Monday – Salmon Cakes / Laksekaker

A medieval fish patties recipe found on cookit.e2bn.org
Salmon Cakes / Laksekaker

These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.

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A Type of Ahrash – Spiced Meat Patties with a Sauce / Krydrede Kjøttkaker med Saus

A 13th Century Arabic pattie recipe found on “Let Hem Boyle
A Type of Ahrash – Spiced Meat Patties with a Sauce / Krydrede Kjøttkaker med Saus

Saara who runs ‘Let Hem Boyle’  writes: This is the recipe that was used by Sayyid Abu al-Hasan and others in Morocco, and they called it isfîriyâ.

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Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

A lunch recipe found in “60 Ways to Serve Ham” published
by Armour & Company in 1930
Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

Armour & Company published a series of these cookbooks promoting their hams and bacon  in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.

‘60 Ways to Serve Ham’

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Crispy Sweet Potato Cakes / Sprø Søtpotetkaker

A vegetable patty recipe found in “50+ Quick & Easy Recipes”
published by Gotham Steel

Crispy Sweet Potato Cakes / Sprø Søtpotetkaker
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Sweet Potatoes (Ipomoea batatas) is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. In some parts of the English-speaking world, sweet potatoes are locally known by other imagesnames such as kumara, but people usually confused it with yam due to their similar appearances. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family Solanaceae, but both families belong to the same taxonomic order, the Solanales.

The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato cultivars with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

Ipomoea batatas is native to the tropical regions in the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g. I. aquatica “kangkong”), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context.

Fried Cod and Shrimp Panettas with Spicy Noodle Salad / Stekte Torsk- og Rekepanetter med Krydret Nudelsalat

A spicy Asian inspired dinner recipe found on kiwi.no
Stekte torsk- og rekepanetter med krydret nudelsalat_post

Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.

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Herbal Patches / Urtelapper

A herbal recipe from “Varme Småretter” (Hot Snacks)
published by Gyldendal in 1991

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Why not combine your Sunday trips in the spring with providing a little food? Edible crops are growing almost everywhere, but do not pick plants too close to roads with heavy trafic.

It is the first faint sprouts and leaves that are best. Later in the spring and summer, they taste too strongly to be used for food. A mixture of fresh herbs such as basil, parsley, chives, and more can also be used in the patches.

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