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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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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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