Norwegian potato cakes

[PaaKne]

As I made some today, what about a receipt for Norwegian potato cakes? No problem for even younger teens if they know why the house has a kichen and how to use a fork, a rolling pin and a frying pan. Traditonal a dish where the left-over potatoes after a couple of dinners were used not to waste any gift of God - not even a single potato.

You'll need

• Potatos - about 2.25 lbs
• Salt - 1 teaspoon
• Flour - until suitable dough, maximum 1 cup (preferably barley flour, finely grinded wholemeal useable)

Do like this

• Wash and boil the (unpeeled) potatoes.
• Cool until lukewarm, peel and mash with a fork
• Mix with salt
• Mix with flour - small portions each time. Use as little floor as possible to get a dough - to much flour means stringy cakes.
• Knead the dough well - use hands ONLY
• Divede the dough (15 pieces)
• Use a rolling pin and roll the dough until a round cake about 7,5". (Should the dough be difficult rolling, that indicate to little floor, so add an extra spoon)
• Fry in a absolutely dry and clean thick-bottomed frying pan (preferable by cast iron, but any thick-bottomed pan will do) until light with brown speckles. To check the heat: Pour a teaspoon of flor into to pan. If the flour turns light brown within 55-70 seconds, heat is suitable. Typical level 4 (of 6) at the "frying pan rings" on a Norwegian kichen stow (rings made of cast iron, 28 cm, 2000 W/240 V)
• Wrap into a damp kicken towel (for drying the kitchen plates, not the hands!) until used. Should preferably be used within 24 hours - the fresher, the better, but no use before cooled assumed stomach trobles not wanted.

When used:

• Tradionally eaten "plain in hand" for everyday use or served guests like "quality butter and sugar on haf the cake, wrap the other half over and cut into halfes"
• May also be used "plain on plate" with a large table spoon of sour cream and 0.5 table spoon of dark syrup or with some quality butter + a couple of slices from Norwegian brown cheese - https://suitcasemag.com/wp-content/uploads/2014/09/brunost-suitcase.jpg (if so desired, cut unto 20 pieces instead of 15 and make cakes 6") . Third use is like https://i2.wp.com/anitaveberg.com/wp/wp-content/uploads/2017/02/IMG_1381.jpg?resize=588,740. (smoked salmon under the eggs, can be changed with sliced red onion + sliced cucumber )

Edit: Typos + a word forgotten.

 

[brinny]

As I made some today, what about a receipt for Norwegian potato cakes? No problem for even younger teens if they know why the house has a kichen and how to use a fork, a rolling pin and a frying pan. Traditonal a dish where the left-over potatoes after a couple of dinners were used not to waste any gift of God - not even a single potato.

You'll need

• Potatos - about 2.25 lbs
• Salt - 1 teaspoon
• Flour - until suitable dough, maximum 1 cup (preferably barley floor, finely grinded wholemeal useable)

Do like this

• Wash and boil the (unpeeled) potatoes.
• Cool until lukewarm, peel and mash with a fork
• Mix with salt
• Mix with flour - small portions each time. Use as little floor as possible to get a dough - to much flour means
• Knead the dough well - use hands ONLY
• Divede the douugh (15 pieces)
• Use a rolling pin and roll the dough until a round cake about 7,5". Should the dough be difficult rolling, that indicate to little floor)
• Fry in a absolutely dry and clean thick-bottomed frying pan (preferable by cast iron, but any thick-bottomed pan will do) until light with brown speckles. To check the heat: Pour a teaspoon of flor into to pan. If the flour turns light brown within 55-70 seconds, heat is suitable. Typical level 4 (of 6) at the "frying pan rings" on a Norwegian kichen stow (rings made of cast iron, 28 cm, 2000 W/240 V)
• Wrap into a damp kicken towel (for drying the kitchen plates, not the hands!) until used. Should preferably be used within 24 hours - the fresher, the better, but no use before cooled assumed stomach trobles not wanted.

When used:

• Tradionally eaten "plain in hand" for everyday use or served guests like "quality butter and sugar on haf the cake, wrap the other half over and cut into halfes"
• May also be used "plain on plate" with a large table spoon of sour cream and 0.5 table spoon of dark syrup or with some quality butter + a couple of slices from Norwegian brown cheese - https://suitcasemag.com/wp-content/uploads/2014/09/brunost-suitcase.jpg (if so desired, cut unto 20 pieces instead of 15 and make cakes 6") . Third use is like https://i2.wp.com/anitaveberg.com/wp/wp-content/uploads/2017/02/IMG_1381.jpg?resize=588,740. (smoked salmon under the eggs, can be changed with sliced red onion + sliced cucumber ) .

Looks delicious. Thank you for sharing this wunnerful recipe.

 

[PaaKne]

Thank yoy, brinny. They are delicious when used fresh - and they are cheap.

 

[Monk Brendan]

I prefer German potato pancakes.

Peel and grate 2 lbs white potatoes.
Add 2 tsp salt and .25 tsp freshly ground black pepper.
Grate 1 small onion on fine grater.
Mix with 1/4 cup of all purpose flour.
Add 1 large egg, stir together.
Heat a heavy griddle or frying pan to 375 degrees.
Use 1 T cooking oil (or bacon grease) to grease the griddle.
Spoon small portions (about 1 tablespoon) of potato mixture onto the griddle, flatten.
Fry until you can see that the edges are golden brown, flip, and fry reverse side.
Drain on paper towels, keep in a 200° oven until all the potato mix has been fried.
Serve with grape jelly or butter.

 

[tansy]

Both these recipes sound nice...but I reckon they would be good served with bacon and maybe egg...and possibly baked beans or grilled/fried tomatos. I will have to try both recipes.

As for not adding too much flour, I bet I'd find that difficult...anything I do with flour, there tends to be clouds of the stuff flying around, getting all over the floor LOL. I am a very messy cook!

 

[PaaKne]

I prefer German potato pancakes.

Sounds more like the Norwegain "rasperisk" used together with fried pork flesh (not bacon, entirely flesh!) and "tyttebær" (UK: cowberry, Newfoundland: partridgeberry, Quebec: redberry, German: Preißelbeere, Latine: Vaccinium vitis-idaea, subspesific vites idaea), often used in autumn when pork flesh is most easy available and "tyttebær" available for free if you just take a short trip out in nature and pick someone.

Nice, but more expencive than the Norwegian potato cakes, as eggs are quite expencive in Norway (typical at least equal to 5 USD/dozen for standard M/L eggs).

Edit: Typo - again.

 

[PaaKne]

...As for not adding too much flour, I bet I'd find that difficult...anything I do with flour, there tends to be clouds of the stuff flying around, getting all over the floor LOL. I am a very messy cook!

It's difficult to anything wrong here - just remember: ONE tablespoon pr mixing, stop as soon as this is "dough" and not "mashed pototoes". Should the dough be difficult to roll, you can always add an extra spoon, it's a bit more difficult removing one...

BTW: The Norwegian potato cakes can be served with a lot, but always prefer cold items, not hot/lukewarm items.

 

[tansy]

Sounds more like the Norwegain "rasperisk" used together with fried pork flesh (not bacon, entirely flesh!) and "tyttebær" (UK: cowberry, Newfoundland: partridgeberry, Quebec: redberry, German: Preißelbeere, Latine: Vaccinium vitis-idaea, subspesific vites idaea), often used in autumn when pork flesh is most easy available and "tyttebær" available for free if you just take a short trip out in nature and pick someone.

Nice, but more expencive than the Norwegian potato cakes, as eggs are quite expencive in Norway (typical at least equal to 5 USD/dozen for standard M/L eggs).

Edit: Typo - again.

Just had to look up cowberry, never heard of it. It said it was the same as lingonberry which I have heard of. Not sure if one can buy that in the UK...maybe in more specialist shops. Apparently it grows wild in places in Europe, but I've not heard of it growing here, though I may be wrong.

 

[PaaKne]

tansy, lingonberry = vaccinium vitis-idaea subspesiic minus lodd, while cowberry = tyttebær = vaccinium vitis-idaea, subspecies vites-idaea. I do think the heigh (lowest at cowberry plants) and the (largest at cowberry plants leave are the largest differences, but I have also learned that lingonberries are slightly more sweet and "vatery" than cowberries. Cowberries should be available at least in Scotland, but the berries are most found in colder areas covered by snow at least a couple of week during the winter. Cultivated plants exists in UK, Vaccinium vitis-idaea Koralle Group | cowberry Koralle Group/RHS Gardening

Edit: Typo - again..

 

[tansy]

tancy, lingonberry = vaccinium vitis-idaea subspesiic minus lodd, while cowberry = tyttebær = vaccinium vitis-idaea, subspecies vites-idaea. I do think the heigh (lowest at cowberry plants) and the (largest at cowberry plants leave are the largest differences, but I have also learned that lingonberries are slightly more sweet and "vatery" than cowberries. Cowberries should be available at least in Scotland, but the berries are most found in colder areas covered by snow at least a couple of week during the winter. Cultivated plants exists in UK, Vaccinium vitis-idaea Koralle Group | cowberry Koralle Group/RHS Gardening

Thank you...I wasn't aware of that...but I live rather a long way from Scotland. Though we did go there for a camping holiday a couple of years ago. Absolutely beautiful place, I want to go there again if I can, but go further north. But it costs a lot in fuel.

 

[PaaKne]

The first place I visited in UK was Scotland (Aberdeen. ferry from Shetland). Later we've also visited around Oxford (my first trip by plane - RyanAiir, and no nice experience). Both Scotland and England are beautiful, but in different kinds.

Some Norwegians are very picky about difference cowberry - lingonberrry (from Swedish "lingon"). Some times Norwegian shops sell "tyttebær" from Sweden or Poland, really being lingonberries and not cowberries - and thus just a little to sweet to get the "correct" taste used to (but excellent for other use, like soft drinks)

 

[tansy]

The first place I visited in UK was Scotland (Aberdeen. ferry from Shetland). Later we've also visited around Oxford (my first trip by plane - RyanAiir, and no nice experience). Both Scotland and England are beautiful, but in different kinds.

Some Norwegians are very picky about difference cowberry - lingonberrry (from Swedish "lingon"). Some times Norwegian shops sell "tyttebær" from Sweden or Poland, really being lingonberries and not cowberries - and thus just a little to sweet to get the "correct" taste used to (but excellent for other use, like soft drinks)

If you ever get a chance to visit the UK again, try if you can to go to Devon, Cornwall, Wales, the Yorkshire Dales...there are so many different types of landscape, scenery and architecture. I don't know the east side of England so well, but a lot of that is fairly flat, I think.

Is Norway much the same all over or do you get a lot of variation, or variation in architecture? (Perhaps I should have started a new thread as this is a cookery forum)

 

[PaaKne]

Norway has loads of variation - nature, culture and architecture. However, Norway has also it's fair part of distances. Rember: Imagine you're able to put a nail in the southermost point of Norway and turn the country upside down. The nothernmost part should then touch close north of the "heel" in Italy! In the northermost part people talk about "just around the corner" when they think about places 18-20 miles away.

Need to log out now - starting at work tomorrow at 6.30 a.m. UK time. However, look for an answer to your questions tomorrow at Society - Regions of the World - Other regions .