Norwegian & Vegan: Komler

Komler is quite a short name for this Norwegian dish. But nevertheless it´s  one of the most traditional dishes you can find in Norway and the best – it´s (mostly) vegan by itself. So nothing to veganise here.

My Norwegian couchsurfer Erle wrote me a message saying that she heard about my challenge and wanted to participate as the Norwegian part. Actually she did a lot of research to find the perfect dish for my challenge. The essential advice came from another vegan, norwegian couchsurfer who suggested to make Komler.

Those Norwegian potato dumplings have several names I learned. You can call them Raspeball, raspekake, potetball, klubb, kompe or komle. Originally you make them with barley flour but that´s almost impossible to get in Germany. We took spelt flour instead which turned out pretty well.

Komler

• 750 g raw potatoes
• 250 g cooked potatoes, cold
• 150 g barley flour or spilt flour
• 50 g wheat flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• optional: vegetable stock

Peel and grate raw potatoes. Mash cooked poatoes and add them to the grated raw potatoes. Add salt and pepper.

Add flour. You should have a nice sticky dough.

Bring 1 l water or vegetable stock to a boil.

With your hands and the help of a spoon mound the potato dough into small balls and put them into the water/stock (with the spoon).

Let them cook for about 25 minutes depending on the size. When they come up they are nearly done.

A tradiotional side dish to Komler are cooked carrots and turnips.

God appetitt!