1/1 Photo of Swedish Kroppkakor
Kroppkakor is eaten all over Sweden and is really old-fashioned cooking. The recipe is varying in different parts of Sweden. It is made with only raw potatoes or raw and boiled or just boiled as in this recipe. The allspice is not something that everybody likes, for me it's a must though. If there are any leftovers I love to slice them in halves the next day and fry them in butter--mmm!! A friend of mine from the north of Sweden does just that but he makes a sauce by pouring milk into the frying pan and boiling it with the halved kroppkakor, he does not want any allspice in his and makes them with both raw and cooked potatoes. This is one of the few dishes that I drink milk with. Lingonsylt is a must all over Sweden; I believe it is called cowberry or red whortleberry. I hope you enjoy!!
My Private Note
Units: US | Metric
- 1Mash the potatoes.
- 2Stir in egg and flour making a smooth dough.
- 3Fry onion and bacon in some butter.
- 4Add allspice or white pepper to taste, set aside.
- 5Shape the dough into a log with floured hands cut into 12 pieces.
- 6Make a little pocket and fill with about 1 tablespoon of filling.
- 7Close and shape into a ball.
- 8Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
- 9kakorna will sink and when they have floated to the top they are ready.
- 10Serve with a thin béchamel sauce or melted butter.
- 11A must is lingonsylt.
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Nutritional Facts for Swedish Kroppkakor
Serving Size: 1 (668 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 843.0
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 9.1 g
- Cholesterol 91.4 mg
- Sodium 523.7 mg
- Total Carbohydrate 126.4 g
- Dietary Fiber 13.2 g
- Sugars 5.5 g
- Protein 23.2 g