Swedish Kroppkakor Recipe

Directions:

1. Mash the potatoes.
2. Stir in egg and flour making a smooth dough.
3. Fry onion and bacon in some butter.
4. Add allspice or white pepper to taste, set aside.
5. Shape the dough into a log with floured hands cut into 12 pieces.
6. Make a little pocket and fill with about 1 tablespoon of filling.
7. Close and shape into a ball.
8. Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
9. Kakorna will sink and when they have floated to the top they are ready.
10. Serve with a thin béchamel sauce or melted butter.
11. A must is lingonsylt.