Kroppkakor

Ingredients

• Potato 25 oz
• Wheat Flour 5 oz
• Whole egg 3 pieces
• Butter 5 oz
• Lard 30 oz
• Onion 1 head
• Lingonberry 5 oz
• Sugar 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the potatoes and boil them in salted water. Then, grate them using a fine grater or mash them through a potato ricer, and let them cool.

Step 2

Sauté 100 grams of butter in a saucepan until it develops a rich nutty aroma and caramel color.

Step 3

Add flour, egg yolks, half of the browned butter, and 1 tablespoon of salt to the potatoes. Knead until the mixture is a smooth dough.

Step 4

Dice half of the pork fat into small cubes of about 5 mm, finely chop the onion, and sauté the onion with the pork fat in butter until golden brown. Season with pepper.

Step 5

Roll the potato dough into a thick sausage shape and cut it into slices about 2 cm thick. Make a small indentation in each piece of dough, place about 1 tablespoon of onion filling in the center, pinch the edges together to gather the dough into a pouch, and shape it into balls.

Step 6

Slice the second half of the lard into thin pieces and fry them in a skillet on both sides. Place on paper towels to remove excess fat.

Step 7

Mash the lingonberries slightly with a fork and sugar until you achieve a chunky mixture.

Step 8

In a large pot, bring water to a boil, add salt, and cook the krappkakur for 5-6 minutes until they float to the surface. Serve the krappkakur hot with lingonberry sauce, fried bacon, and toasted butter.