culinary review
   
   

Swedish Kroppkakor (Boiled Potato Cakes Filled with Pork and Onion)

Last Modified: 01/15/11
First Published: 01/12/11
Views: 1111
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Views: 1111

Kroppkakor is a traditional Swedish dish which could be considered the Swedish equivalent to the Italian ravioli - here we have starch, and a filling, and the whole package is boiled in water. However, since we're talking swedish ingredients here, we don't have pasta but potatoes and instead of cheese we have pork and onions. The result is a very distinctive, interesting dish which is rich and comforting and oh so delicious served with warm melted butter and lingonberry jam.

Do not skip the melted butter. Some people might shrug at the idea of serving melted butter to these cakes, but it makes them so much better, so if you're taking the time and effort to make these cakes, make sure to serve them in the right way with butter and lingonberry sauce (if you don't have lingonberry sauce on hand you could use cranberry sauce which is similar.)

Kroppkakor
  • 10-12 medium size winter potatoes (1 kg) - russet or similar sort
  • 2 eggs
  • 1 cup flor
  • 1 tsp salt
Filling:
  • 150-200g bacon or salt pork
  • 1-2 yellow onions
  • butter
  • black pepper
Method:

Preferably boil the potatoes one day in advance. Either peel the potatoes before or after they're boiled, then press them with a potato press, or mash very finely in a bowl. Ideally you want a very fine mash with no lumps. Cover the pressed potatoes and allow to cool.

Make the filling: dice the salt pork or bacon in fine pieces, also dice the onion. Fry the pork and onion (if using bacon, start with the bacon until the fat is almost completely rendered, then add the onion.) Add some fresh pepper and let the porj and onion cool.

Mix the pressed potatoes with whisked together eggs, flour and salt. Make sure to not overwork the dough, just get it together, and don't knead it. On a floured surface, shape the dough to a thick roll and cut it in 12 even pieces. Roll each piece into a ball with floured hands, and make an indention in the cake. Add about a tablespoon of filling and pinch and roll it together to form a round ball, or cake. Repeat with all the pieces.

In a large pot, boil a large amount of salted water. Put about 6 cakes in the pot at a time, allow them the cook in the water until they float up to the surface (it should take about 5 minutes), then allow them to cook on the surface for another 5 minutes.

Once they are done fish them up from the water with a slotted spoon or spider and cook the remaining cakes.

Serve with melted butter and lingonberries for a traditional meal.