Norwegian Stuffed Potato Patties Fylte Potetfrikadeller Recipes

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

NORWEGIAN STUFFED POTATO PATTIES - FYLTE POTETFRIKADELLER

Steps:

• In a large bowl, mash the boiled potatoes together with the butter, then stir in the egg, flour, salt, and pepper and mix well.
• From the potato mixture form 16 thin, flat patties.
• In a food processor, whir together the ham, onion, garlic, parsley, and Dijon until filling mixture is well-chopped and incorporated.
• Spread the filling on 8 of the patties and then use remaining patties to top the filling; press the edges together well.
• In a skillet, heat the oil and butter together, then brown the patties on each side (turning only once) until golden.
• Serve them hot with tomato sauce and toast.