Potetkaker
- 2 1/2 lbs potatoes
- 9 ounces flour
- 9 ounces rye flour
- Salt
Peel and boil the potatoes. Mash and mix with the flour and a little salt. Roll out as thin as the blade of a knife. Bake on top of the range. Turn often and prick the bubbles. The cakes must be well baked through but not burnt.
Submitted by Oct 14, 2009
15 min
30 min
45 min