Lunch · 90 min · scandinavian

Kroppkakor

Potatoes does the heavy lifting here, with all-purpose flour rounding it out. A Scandinavian lunch that takes 90 minutes, start to finish. It is weeknight cooking that still hits your targets — 24 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Potatoes
• 1 cup All-purpose flour
• 2 Egg yolks
• 8 oz Salt pork
• 1 Onion
• 4 tbsp Butter
• 1/2 cup Lingonberry jam

Steps

1. Rice the boiled potatoes while hot and work in flour, yolks, and salt into a firm dough; cold potatoes make gummy kroppkakor.
2. Dice the salt pork and onion and fry until the pork crisps and the onion sweetens.
3. Flatten dough portions, fill with the pork mixture, and seal into smooth balls with no cracks.
4. Simmer — never boil — 25 minutes until they float and feel firm.
5. Serve with melted butter and lingonberry jam; the sweet jam against salty pork is the whole argument.

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