Swedish Kroppkakor

1. 1

   Mash the potatoes.

2. 2

   Stir in egg and flour making a smooth dough.

3. 3

   Fry onion and bacon in some butter.

4. 4

   Add allspice or white pepper to taste, set aside.

5. 5

   Shape the dough into a log with floured hands cut into 12 pieces.

6. 6

   Make a little pocket and fill with about 1 tablespoon of filling.

7. 7

   Close and shape into a ball.

8. 8

   Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.

9. 9

   kakorna will sink and when they have floated to the top they are ready.

10. 10

    Serve with a thin bechamel sauce or melted butter.

11. 11

    A must is lingonsylt.

* Per serving · 4 servings · Values may vary.

No additional tips available.