Swedish potato patties with lingonberry jam
Golden patties of mashed potato, egg and flour, fried in butter until crisp outside and soft inside. Served with lingonberry jam, often with crispy fried bacon. A perfect way to use up leftover mash.
- 1 h 10Time
- 42 minHands-on
- 4Portions
- ≈ 17 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 1 kgPotato, floury
- 2Eggs
- 1 dlPlain flour
- to tasteSalt
- to tasteBlack pepper
- 3 tbspButter, for frying
On the side
- 1 ½ dlLingonberry jam
- 140 gBacon (optional)
Method
- Peel the potatoes and cut them into even-sized pieces. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until soft, about 20 minutes.
- Drain the potatoes, let them steam dry for a moment and mash until smooth with a potato masher, without any milk.
- Leave the mash to cool for about 15 minutes, until lukewarm and easy to shape.
- Fry the bacon until crisp in a dry frying pan while the mash cools, then drain on kitchen paper.
- Stir the eggs and flour into the mash and season with salt and pepper. Work into a smooth mixture.
- With floured hands, shape about 12 round, flat patties, roughly 1.5 cm thick.
- Fry the potato patties in butter in a frying pan over a medium heat, in batches, for 3–4 minutes a side until golden brown.
- Serve the potato patties hot with the lingonberry jam and the bacon.
The cost is estimated from Swedish grocery prices.
