Norwegian food," raspeballer"

This very traditional dish made in countless variations and with most different accessories, and this is not a

Norwegian right. Many countries have similar potato balls and many local varieties of different accessories. Are you a raspe ball enthusiast, make double portion. Fried Club with bacon is simply not to despise.

Raspe Ball (club, cutter cake, komle, kløbb, Kumle, competence, Kump (s), potato ball, klot, ball) is a traditional dish. It is a bowl (ball) made from potato flour, salt and water, sometimes filled with meat pieces. Raspe ball can be served with salted meat, fried pork, turnip pieces, rutabaga tapping and other accessories such as sugar, margarine, butter, lingonberries, nod, or syrup - depending on local or family traditions. (In Bergen court may be served with potatoes, turnip mashed, salted meat of sheep, pork and Vossakorv.) The dish is very popular in Norway, Sweden, Lithuania (where it is the national dish), Latvia, Ukraine and Poland, and elsewhere in many parts of central Europe as an accessory.

The main ingredient is peeled potatoes, which grated or ground up and mixed with flour to get the balls to hang together. Depending on the proportions of the potato pulp and various flours, the product will get a different taste and texture.
Some places in the country created mass quite loose and finger thick cubes of meat and bacon are added into the middle of the ball before it is put in the pot for boiling (Kump / Kumle with wad). In some places it is also cooked in a sausage-shaped bag.

you will have the recipe , please contact me!