Pølse Med Lompe

We haven't travelled to Norway yet, but we came across a reason to do so! 

Whilst watching a tv programme called "The Travel Man - 48 Hours in Oslo" where the presenter ate at a kiosk serving the popular street food  pølse med lompe , (sausage wrapped in a potato pancake), but they also added layer of mashed potato to the mix which just took the dish to another level! Topped with crispy onions and lashings of ketchup and mustard.

You can thank me later. 

Ingredients
makes 4 

for the lompe

360g potatoes, floury like Maris Piper

45g plain flour

1 tsp salt

the pølse

4 tofu wieners (or your favourite veggie sausage)

for the extras

1 onions, halved, peeled, and thinly sliced

40g plain flour

1 tsp garlic powder

1 tsp mustard powder

1 tsp salt

 for the mash filling

300g potatoes

30g butter

served with

Tomato Ketchup

Hot dog Mustard

  

Method

For the lompe, boil the potatoes (in their skin) until soft. Allow to cool before peeling them. Mash the potatoes or preferably push through a ricer for a smoother finish.

Then in a large bowl add all the ingredients (flour, salt, potato) and mix into a dough.

Seperate into four equal parts. 

Roll the dough out on a lightly floured surface to about 3mm thickness.   (If it's too soft or sticky to roll add a little more flour as required. It all depends on the starch in the potatoes) 

If, like me you prefer your pancakes uniformly circular then use a small plate to cut out the shape, otherwise if you are happy with a more rustic feel then 

Bring a heavy-bottomed frying to a high temperature and dry cook the lompe on both sides for a few minutes until it starts to colour. 

Stack on a warm plate and cover with a tea towel to keep from drying out.

Use immediately or allow to cool then layer between sheets of parchment paper and either wrap in clingfilm for the fridge or place in a freezer bag and freeze for longer storage. 

For the crispy fried onions mix all the dry ingredients then add the onions. Make sure all the onions are coated with the savoury flour.

Heat veg oil in a deep-fat fryer to 180C and drop in the onions in batches. Cook until crispy and golden brown.

Serve by warming the lompe, spread a heaped tablespoon of mashed potato along the middle, place the tofu hot dog on top, then cover with crispy fried onion.

Squirt with plenty of ketchup and mustard.