Traditional Norwegian Potato Cakes

A recipe for classic  Norwegian potato cakes found in
“Mat for All” (Food for All) published by
Tiden Norske Forlag in 1985

Traditional Norwegian Potato Cakes

Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.

500 g [1 lb] boiled potatoes
1/2 tsp salt
barely 2 dl [0,4 pt] flour or
a mixture of rye flour and wheat flour


[1] Sprinkle the potatoes (preferably still hot) with salt and mash them. Mix flour into the cold mashed potatoes and knead. Divide the dough into items and roll out round cakes the size of a small plate.

[2] Fry the potato cakes on griddle or in a dry  frying pan. Turn the cakes several times during the frying. Stack them on top of each other and cover with a towel so they stay soft.

Eat the cakes freshly baked with butter and cheese or with frankfurters. These potato cakes can be frozen.