Kroppkakor

Ingredients

• 1 kg potatoes
• 1 egg
• 3-4 dl flour
• 1 tsp salt
• Filling
• 150 g bacon lardons
• 1 yellow onion
• Allspice
• salt & peppar

Vegetarian filling

• Butter, for frying
• 400g button mushrooms
• 2 shallots
• 1 garlic clove
• Thyme
• Allspice
• Salt & peppar

Directions

Meat Filling

1. Cut the lardons and the onion into small pieces.
2. Fry it in the pan and flavour with allspice, peppar and salt.
3. Set aside

Vegetarian filling

1. Heat the butter in a pan.
2. Gently fry the mushrooms, shallots, garlic, thyme and allspice.
3. Season with salt and pepper to taste.
4. Cook until the liquid that comes out of the mushrooms has evaporated and the mixture is almost dry.
5. Set aside and leave to cool.

Putting it together

1. Peel and boil the potatoes.
2. Mash/press the potatoes.
3. Mix potatoes with a lightly whisked egg, flour and salt.
4. Shape to a roll and cut it into pieces and fill each piece with 1 tbsp filling.
5. Boil some at the time in salted water for about 10-15min, about 5 min after they float to the top.

Notes

• The rice can have a tendency to stick to the bottom if it’s not a non-stick pan, you can quickly give it a quick stir after a few minutes to get rice off the bottom. but that’s really it.
• Garnish with cilantro can be nice