Cabbage Balls

If you like cabbage, you’ll like these balls.

Cabbage Balls

750 g cabbage
water for boiling
4 tbsp oat or soy milk
2 tbsp wheat flour
2 tbsp potato flour
6 tbsp dry breadcrumbs
3 tbsp oil
1,5 tbsp salt (or to taste)
pinch of white pepper
oil or margarine for frying

sauce:
2 tbsp margarine
2 tbsp wheat flour
1 dl oat or soy milk
water (from cabbage boiling)
salt

Boil the cabbage until soft. Chop finely or grind with a meat grinder. Mix all the ingredients together, shape into balls and fry.

Sauce: melt the margarine in a pan. Add flour and fry about a minute. Stir in the milk and enough water to get desired thickness. Simmer 5-10 minutes and season with salt.

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Peas, man

Everyone should love peas. Seriously. They’re healthy, they’re very cheap and very versatile. Here’s one take on pea patties from our old cookbook. You can optionally serve them also with brussel sprouts, like we did.

Pea patties with creamy onion sauce

4dl dried green peas
1l water
1 tsp liquid smoke
1,5dl dry breadcrumbs
1,5dl oat or soy milk
0,5dl wheat flour
2 tbsp oil
onion half, chopped and fried until golden
1 tbsp salt
oil for frying

one onion

Rinsed peas are coocked soft and crushed with the liquid smoke. Combine with breadcrumbs, milk, wheat flour, fried onion half and salt. Make patties and fry them in oil. The mentioned one whole onion is sliced and fried in the same oil, and can be placed on top of the patties for a decorative effect . The patties are served with boiled potatoes and the following sauce:

2 tbsp vegan margarine
2 onions
2 tbsp wheat flour
0,75 dl oat cream
2-4dl vegetable broth
salt

Fry chopped onions in margarine until golden with the wheat flour. Add cream and enough broth to get desired thicknes and let simmer for a while. Add salt for taste.

Mushroom balls

Mushrooms. Another one of these ingredients you either love or hate. We love, and so we present you another delicacy from the Kokbok: mushroom balls. The original recipe calls for butter, egg, meat and such, but they’re all replaced in ours. This one is awesome, especially considering it’s the best season for picking wild mushrooms over here at the moment.

Mushroom Balls

3 dl boiled milk caps or other precooked mushrooms
1 dl white beans
1 dl dry bread crumbs
1 dl oat or soy cream
1 tbsp oil
1/4 onion (or 1 small shallot)
0,5 dl wheat flour
salt and white pepper
oil for frying

Finely chop the mushrooms and mash the beans with fork. Or use a meat grinder for them, if you happen to have one. Chop the onion and fry in 1 tbsp oil until soft and lightly browned. Combine all ingredients. Make balls with wet hands and fry them in oil.

Beet Patties

In the 19th century a Swedish person called Lindström came up with beef and beet patties called Biff (beef) á la Lindström. But nobody knows for sure who the Lindström actually was, it might have been Henrik Lindsröm, Maria Kristina Lindsröm or someone else with the same name. Anyway, these patties are very well known in Finland too (we call them Lindström’s Patties here) and I think they can be considered as part of Finnish cuisine nowadays.

I veganized Biff á la Lindström years ago without even realising it. I had made patties using kidney beans and beets many times and once I made them when my sister was visiting us. I hadn’t even thought beans and beets might be like any meat dish until she said my patties tasted like Biff á la Lindström. I think she was right, since the taste of beets dominates both original beef patties and my bean patties.

Our dinner yesterday: Beans á la Lindström, Sweetened Potato Casserole and salad.

Beans á la Lindström
(10-12)

4 dl cooked kidney beans or brown beans (or 1 can)
2 beets
1 onion
3 tbsp chopped pickles (½-1 pickle) (optional)
0,5 dl wheat flour
2 tbsp potato flour
1 tsp marjoram
0,5 tsp thyme
salt
pepper
oil for frying

You can boil the beets first, but it’s not required. Boiling makes them softer and easier to grate. They don’t have to be boiled completely soft, 15-20 minutes is enough, but of course they can be soft too (like if you boil more of them and use part of them for batties and part for beet salad or something). Mash the beans in a bowl until there’s no whole beans left. Or use a blender if you like smoother consistence. Chop the onion and pickles and finely grate the beets. Mix everything together and form round patties with your hands. Heat some oil in a frying pan and fry patties on both sides on medium heat until browned.

Chickpeas, Again

I cooked a lot of chickpeas yesterday and today I used some of them to make patties. We also had leftover barley from yesterday and I used it too, and didn’t add any flour to the patty dough. Barley seemed to bind the dough well, but the patties were trying to fall apart when I fried them, so I added some flour to the recipe. We had one lemon drop chili and one hotter mystery variety chili chopped in our patties, but the amount could have been doubled or tripled. Or the chilies can be omitted.

I like to fry patties on a pancake pan, but regular frying pan is fine too.

Chickpea Patties
(makes 12)

6 dl cooked chickpeas
3 carrots
2,5 dl cooked barley (or rice)
0,5 dl wheat flour
2 tsp curry powder
0,5 tsp ground cumin
0,5 tsp paprika
salt and pepper
fresh chilies (optional)

oil for frying

Mash the chickpeas with a blender, or with a potato masher. Adding 0,5 dl water makes blending easier. Grate the carrots. Mix everything together except chilies and oil. Mince the chilies. Take couple of tablespoons patty dough and make a flat oval with your hands. Put some chili on it, fold in half and shape into a round patty. Make rest of the patties same way. Heat some oil in a frying pan and fry the patties on medium heat about 5 minutes on both sides or until they look ready.

Smoky Patties

I saw this bean patty recipe in Chocochili and had to try it. I did some minor changes with spicing, because I didn’t have cajun spice mix the recipe called, but otherwise I followed the original recipe. We had these with mashed potatoes and cabbage and carrot salad. The leftover patties made a great lunch with home made buns and ketchup, mustard and other burger fillings.

Black-eyed Bean Patties

(makes about 8 )

1 dl textured soy protein
1,5 dl hot water
1 tbsp vegetable broth powder (or 1 tsp lovage + some salt)
4 dl cooked (or canned) black-eyed beans
1 tsp smoked paprika
0,25 tsp liquid smoke
1 tsp paprika
0,5 tsp cayenne
0,5 tsp thyme
0,5 tsp freshly ground black pepper
1 garlic clove, minced
1 small red onion, finely chopped
1 tbsp oil + more for frying
0,5 dl wheat flour
0,25 dl dry bread crumbs

Put soy protein, vegetable broth powder and hot water into a small bowl and let sit about 10 minutes. Put the beans into a bigger bowl and mash with fork or blender. Mix everything together and let sit in the fridge for half an hour. Make patties with wet hands and fry on oiled pan until they are golden brown.