A Conversation for Potato Recipes
Raspeballer
Bumblebee Started conversation May 3, 2001
Raspeballer is traditional Norwegian food that you usually find as the days special on Thursdays.
Ingredients
Serves 4.
1,2 kg uncooked, peeled potatoes
0.4 kg boiled potatoes
2 teasp. salt
3-4 barley flour
The potatoes are grated in a mill. Mix in the salt and flour. The amount of flour depends on how much liquid the potatoes contains.
The balls should be firm but not dense.
Shape into tennis ball size balls. Some like to put a piece of bacon or fat or kidney tallow in the middle, that makes them juicer.
Raspeballer are being served together with bacon with bacon fat, mashed swedes, cooked lightly salted mutton.
Cook the raspeballs in the stock from the mutton to get the best result.
You might find this dish under other names, depending witch part of the country you are in:
Komle, Potetball, Raspekaker.
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Raspeballer
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