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Kroppkakor from Blekinge served with lingonberry-jam and butter
Place of originSweden
Main ingredientsPotatoes, onions, pork or bacon

Kroppkaka (plural "kroppkakor") is a traditional Swedish dish, named Body-cake with a filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkakor, they are very similar to the Lithuanian Cepelinai. Kroppkakor are mainly eaten in the southern Swedish landskap (regions) of Öland, Småland, Gotland and Blekinge. Kroppkakor are also traditionally eaten in March in the student town of Uppsala, where Kalmar Nation arranges a Kroppkakegasque, a formal dinner honouring the dish which includes an eating competition.

Kroppkakor are served with butter, cream and lingonberry jam. There are some regional variations of the recipe, in particular when it comes to the proportions of boiled and raw potatoes. Other, less common fillings, include eel (and are then called ålakakor instead of the usual kroppkakor), baltic herring and smoked goose breast[citation needed]. Spices are heavily featured in some variations. Although kroppkakor and palt look quite similar in shape, since kroppkakor are mostly made of boiled potatoes and wheat, whereas raw potatoes and barley are used in palt.

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