Kroppkakor – a taste of Öland

There are variations of the kroppkakor recipe from Småland, Blekinge, Öland and Gotland. The dough is made from potatoes. Traditionally, kroppkakor have a filling of pork and onion.

– The one my friend from Öland let me taste was vegetarian, with mushroom and onion. The flavour was simply delicious, says Sofyan Aswad.

Kroppkakor are most often seasoned with allspice, which gives them their special taste. Kroppkakor are eaten with single cream and lingonberry jam, or with melted butter and lingonberry jam or raw, slightly sweetened lingonberries.

A little hint: Boil the potatoes the day before. Mash them well and leave them in the fridge overnight.

Ingredients (4 portions):

1 kg floury potatoes

1 large egg

2½-3 dl plain flour

1 tsp salt

Filling:

150 gr salted pork (or mushrooms, or chicken)

1 onion

A good pinch of white pepper

½ tsp crushed/ground allspice

Method:

1. Peel and rinse the potatoes. Boil in salted water until soft. Pour off water, steam until dry.

2. Mash the potatoes using a masher or electric whisk. Leave to cool.

3. Dice the pork finely. Peel and chop the onion. Brown pork in a pan, add onion and fry gently for a few minutes.

4. Season with pepper. Leave the filling to cool.

5. Mix the mashed potato with lightly beaten egg, flour and salt. Do not work the dough more than necessary.

6. Form the dough into a roll and cut into about 12 pieces. Make a hollow in each piece and fill with about a tablespoonful of filling.

7. Press the dough together over the filling. Make little round, flattish balls (about the size of a tennis-ball). Boil up about 2 litres of water and I tbsp salt.

8. Place a few kroppkakor at a time in the water and simmer for 10-12 minutes, or about 5 minutes after they have floated up to the surface.

9. Lift them out with a slotted spoon. Serve piping hot with lingonberry jam and warm melted butter. And a little salad on the side.