Swedish Kroppkakor - cooking recipe

Ingredients

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

Preparation

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