4 servings
Ingredients:
1.2-1.5 kg large potatoes
0.3-0.5 l plain wheat flour (not the self-rising variety)
1 egg
½ tsp salt
300-400 g salted belly bacon, unsmoked (home cured of course
), diced
1 onion, coarsely chopped
½ leek, coarsely chopped
1 tsp allspice, crushed
½ tsp black pepper, crushed
(Salt)
Melted butter (optional)
Lingonberry or cranberry jam (optional)
Method:
Boil the poatoes, skin on, until soft (ca 20 minutes). Drain and let cool.
Sautée the bacon slowly in its own fat until almost crisp.
Add onion and leek and sautée until they are soft. Add allspice and pepper and let cool.
Peel and grate the potatoes and mix to a dough with the egg, ½ tsp salt and the flour. The amount of flour depends on how mushy the potatoes are. The dough should be soft but not sticky. Boil a sample if you feel unsure. The boiled sample should be soft but not fall apart.
Divide into twelve patties and top each with 1-2 tbsp of the pork mixture. Roll into large balls with the filling inside. The remaining pork mixture is served hot à part (on the side).
Bring four litres of slightly salted water to a boil in a large pot. Put in the balls and boil (lid off) until they float to the surface plus five minutes more. Pick them up with a slotted spoon.
Serve hot with the remaining meat, melted butter and jam if desired. Leftovers can be heated in the micro oven or halved and fried in butter.
