Norwegian Potato Cakes
By: Denise Wetherell
Published: Thursday, December 10, 2009 - 5:08pm

Ingredients




2 1/2 pounds potatoes 
1/2 cup wheat flour
2 tablespoons canola oil

Preparation

1 Boil potatoes with peel on for about 30 minutes or until completely soft. 2 Peel the potatoes and crush them trough a meat grinder once. The potatoes must be warm. 3 Mix half of the potatoes with about ½ cup of wheat flour and approximately two tablespoons of oil, then mix together in a food processor 4 The dough should not be sticky, if it is, add more flour. It’s important not to have too much flour in the dough, the less flour used, the better the cakes turn out. 5 Divide the dough into about ten parts and form small flat cakes with your hands. You should keep the dough warm by placing a cloth over the dough (not being formed into cakes). 6 When you roll the cakes out you use a rolling pin. The best one has a cross rolled pattern on it, look at the picture. 7 Have some flour at the table  and on top of the cakes, when you roll them out. Turn them and roll them more. Make them as thin as you can, and  around 7 to 8 inches. Fry on a steketakke, a crepe pan or frying pan. 8 Use a small amount of oil or butter in the pan. After frying the first side, place it aside on a cloth for about a minute. Then fry the other side. This will make the cake softer. The cakes should be spread to cool down when they are fried. 9 Stack them on top of each other and wrap them in a cloth.

About


The tradition in Norway is to eat them with butter and sugar. They are also good with ham or smoked salmon.