Kroppkaka

Kroppkakor from Blekinge served with lingonberry-jam and butter.

Kroppkaka (plural "kroppkakor") is a traditional Swedish dish, namely potato-dumplings with a filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkakor. Kroppkakor are mainly eaten in the southern Swedish landskap (regions) of Öland, Småland, Gotland and Blekinge.

Kroppkakor are served with butter, cream and lingonberry jam. There are some regional variations as to the recipe, in particular when it comes to the proportions of pre-boiled and raw potatoes, respectively. Other, less common fillings, especially nowadays, include eel (and are then called ålakakor instead of the usual kroppkakor), baltic herring and smoked goose breast. Spices are heavily featured in some variations. Although kroppkakor and palt look quite similar in shape, they are not the same food because of the different ingredients used. Kroppkakor are mostly made out of pre-boiled potatoes and wheat, whereas raw potatoes and barley are used in palt.

Öländska kroppkakor

The twist to kroppkakor that makes them Öländska is that you do not boil all the potatoes, maybe half is boiled and half is just grated. That would place Öländska kroppkakor a bit closer to Pitepalt which only uses raw/grated potatoes.

See also

• Palt, Pitepalt, similar Swedish dishes with dumplings that do not have cooked potatoes in them
• Kumle, the Norwegian name of the dumplings of this dish
• Kloesse
• Poutine râpée
• Cepelinai

External links

• Öland Kroppkaka Recipe Debatable if this recipe is for Öländska kroppkakor or normal kropkakor.