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
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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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Chicken, Sweet Potato and Spinach Patties / Kylling, Søtpotet og Spinatkarbonader

A lunch recipe found on yourhomemagazine.co.ukChicken, sweet potato and spinach patties_yourhomemagazine_post

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Chicken Meat Patties / Kyllingkjøttkaker

A new take on the traditional Norwegian meat patties
found on matprat.no
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Traditional Norwegian meat patties are typically made of beef mince, but could just as well be made of chicken mince. With gravy, stewed cabbage and lingonberry jam the chicken patties get the right traditional touch.

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Patties with Stewed Mushrooms / Karbonader med Soppstuing

A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published  by Aventura in 1987
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Nothing compares with mom’s patties of course, no one make them better than she does, but here is still a recipe that might be worth trying.

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Crispy Salmon Fishcakes with Herb Butter Sauce / Sprø Fiskekaker av Laks med Urtesmørsaus

A nice starter recipe found on goodhousekeeping.co.uk
Crispy salmon fishcakes with herb butter sauce_goodhousekeeping_post

These fishcakes are perfect to cook and freeze in batches. This recipe is ideal to serve as a starter with salad leaves and a herb butter sauce.

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Vegetable Patties / Grønnsakpletter

A nice vegetable side dish or light lunch recipe from
“Mat Som Smaker” (Tasty Food) published in 1968

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Pollock Patties with Raw Vegetables and Herb Dressing / Seikaker med Råkost og Urtedressing

A nice fish patties recipe found on godt.no
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I know I’ve posted about fish patties earlier, but fish patties are staple food in Norway. Any decent grocer will have at least 6 or 8 different types in stock. Almost any type of fish can be used, my mother made great patties from pike and perch I used to catch in my youth.

There are a multitude of recipes for fish patties around the country so I’ll be sure to post more recipes in the future – Ted

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