Swedish Kroppkakor

• 10 -12 medium potatoes, boiled and cold
• 1 egg
• 1 1/4 cups all-purpose flour
• 8 ounces bacon, the smoked and slightly salted one, cut into small pieces
• 1 onion, finely chopped
• 1 teaspoon whole allspice, coarlsey crushed

1. Mash the potatoes.
2. Stir in egg and flour making a smooth dough.
3. Fry onion and bacon in some butter.
4. Add allspice or white pepper to taste, set aside.
5. Shape the dough into a log with floured hands cut into 12 pieces.
6. Make a little pocket and fill with about 1 tablespoon of filling.
7. Close and shape into a ball.
8. Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
9. kakorna will sink and when they have floated to the top they are ready.
10. Serve with a thin bechamel sauce or melted butter.
11. A must is lingonsylt.

potatoes, egg, flour, bacon, onion, whole allspice

Taken from www.food.com/recipe/swedish-kroppkakor-61420 (may not work)