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, 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 of boiled potatoes and wheat, whereas raw potatoes and barley are used in palt.