Komler, potetballer, baill, komper, klubber, kløbber, kudler, kloter, kamser, krummer, ruter, raskekako, klotremat. Beloved food has many names. And this one is usually served on Thursdays.
Use this mix to make your own "Raspeballer" - a very easy product to work with, and appreciated by many Norwegians.
This 1 kg mix makes about 20 potato dumplings. Just add water.
20 Potato dumplings :
1 Add water and mix, let the mixture swell for approx. 10 minutes.
2 Shape the dumplings / raspeballs. A spoon is often used to shape the dumplings.
3 Pull into broth for approx. 1 hour. The broth MUST boil when the dumplings are put in.
Traditions never go out of style, and a Good Norwegian dinner is always a success! Cook salted meat for 1 hour. Add the pre-shaped rasp balls. Cook for another hour. Side dishes vary around the country: meat sausages, carrots, cooked bacon, kohlrabi, potatoes, onion butter - or start a new tradition with something completely different.
Potato flakes (potatoes, emulsifier e 471, stabilizer e 450, antioxidants e 304, e300, sodium sulfite e 221, acidity regulator e 330), barley flour, breadcrumbs (wheat, yeast, and salt), finely ground wheat, whole wheat, oatmeal, oatmeal, salt, sugar
Allergens GLUTEN SULPHITE
May contain traces of: sesame
Nutritional content Energy: 1399 kj Calories: 330 kcal Fat: 2.1 g Saturated fat: 0.6 g Carbohydrates: 67.7 g Sugars: 3.3 g Dietary fiber: 6.7 g Protein: 10 g