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Potato cakes (lomper)

Boiled potatoes are minced and mixed with wheat or barley flour and rye flour, rolled thin, cut out and cooked on a griddle. From Erken's Stor kokebok (1949), p. 673.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 673 (falt i det fri)

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About the dish

The book notes that lomper are best made from potatoes, half groats flour and half rye flour, a little syrup and milk, and that they can also be made from ordinary flatbread dough.

How to make it

  1. 1

    Mince and mix

    Put the boiled, peeled potatoes through the mincer once. Mix with the flour and a little salt. It is best to knead the flour in as you roll out.

  2. 2

    Roll and cut

    Roll the dough out as thick as the back of a knife. Cut out round cakes with a round iron or a tin lid.

  3. 3

    Cook

    Cook the cakes on the stove top or on a griddle. Turn them often and prick them now and then. They must be well cooked through, but not burnt.

Changes from the original

Quantities are unchanged (1¼ kg potatoes, 250 g wheat or barley flour, 250 g rye flour). Alternative mixtures mentioned in the text are not added as separate ingredients.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 673)~70% of the text changedremovedadded
1,25 kg poteter (kokte og skrellede). Ingredienser: 1¼ kg. poteter, 250 g gr. hvetemel (eller byggmel). eller byggmel, 250 g rugmel. salt (litt). Mal gr. rugmel, salt. Best blir de av poteter, ½ grynmel, ½ rugmel, litt sirup og melk. De kan også lages av almindelig flatbrøddeig. De kokte, skrelte potetene poteter males én gang. Bland dem gang og blandes med melet og litt salt. Det Best er best det å kna melet inn etter hvert som du i eftersom man baker ut.. Kjevle deigen ut. Deigen kjevles ut så tykk som baksiden baken av en kniv. Stikk kniv, stikkes ut runde kaker med et rundt jern eller et blikklokk.. Stek kakene blikklokk. Stekes opp på ovnen eller på en takke. Vend dem bakstehelle; vendes ofte og prikk dem prikkes av og til. De må være godt gjennomstekt, gjennemstekt, men ikke brent.

Note on Modernised

Mål er uendret (1¼ kg poteter, 250 g hvetemel eller byggmel, 250 g rugmel). Alternative blandinger står i teksten og er ikke lagt inn som egne ingredienser.

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Frequently asked questions

What are lomper?
Thin cakes of boiled potatoes and flour, cooked on a griddle or stove top.
Can I use other flours?
The book mentions barley flour instead of wheat flour, and a variant with groats flour, rye flour, syrup and milk.

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