Kroppkakor, Swedish potatoes stuffed with meat

  

This is a traditional Swedish recipe, mainly from the south of the country. It is essentially a ball of potato and flour stuffed with smoked ham and spices. In northern Europe there are many recipes that use potatoes as a base. The potato can be grown in extreme climates and has a particularity that makes it very attractive: it is rich in vitamin C. In countries where citrus cultivation is impossible due to the weather, the potato is the main source of this vitamin.

INGREDIENTS

• 1kg (2.2 lbs) of potatoes
• 200 grams (7 oz) of wheat flour
• 1 tablespoon of salt
• 1 egg

For the filling :

• 200 grams (7 oz) of pork or better smoked ham
• 1 tablespoon butter
• 1 onion
• Pepper
• Salt
• crushed thyme (to taste)

Boil the whole potatoes without skin and mash them, leaving to cool.

When they are cold, add the salt, the egg and a little flour (not all of it). Mix and knead until an elastic dough remains. Add flour until it comes off your hands. This point is important to prevent the potato meatball from cracking when we boil it again.

Let rest for an hour, more or less.

While we wait for the dough to rest we can make the filling. In a frying pan add the butter and in it fry the finely chopped onion and the smoked ham cut into small pieces. Season with salt and pepper to taste with the chopped thyme.

When the dough is ready, smooth it out with the rolling pin and "take" circles out of it with the help of a small bowl or glass turn upside down. In the center of each circle we add part of the filling and close it. We take these "reconstituted" potatoes to a large saucepan with gently boiling water (without bubbling). If it boiled hard the dough would crack. When the potatoes are done they will float to the top, which can take 8-15 minutes.

They are served hot with lingonberry jam or melted butter.