Kroppkakor consist of mashed potato, with the addition of flour, rolled into balls, then filled with protein, greens and onion. I share with you a gluten-free vegan version of this delicious classic with a Mediterranean twist.
If lingonberries are not available you can use a small amount of lingonberry jam or currant jam.
Ingredients
425 g yukon gold potatoes
55 g tapioca flour
Filling
1 cup trattkantarell chopped
1 onion finely chopped
4 garlic cloves minced
1 cup kale finely chopped
1 tbsp olive oil
1 tbsp tamari
Salt and pepper to taste
To serve
Lingonberries
Oat yoghurt
Chili oil
Fresh parsley
Blackpepper
Trattkantarell
Instructions
Begin with peeling the potatoes, cut into even sized pieces, then boil in salted water until cooked through. Drain and return to a low heat to steam for a minute or 2 to remove any excess moisture. Pass through a potato ricer, set to one side to cool. Once cool add tapioca and knead.
Add filling ingredients in a pan, fry until cooked well and golden.
Divide the dumpling dough into 8 approximately on a tapioca floured work surface, press the dough into a disc shape. In the centre of each disc place a teaspoon of filling. Gather up the dough and press together to make a ball. Slightly flatten and set to one side. Continue with the remainder.
Heat a little olive oil in a pan and gently fry the mushrooms if using for a couple of minutes. Remove from the pan and set to one side to keep warm.
In a heavy based pan, heat a bit olive oil and carefully fry the both side of the dumplings. Remove from the pan and set aside to keep warm.
Divide the dumplings betwen plates, serve with oat yoghurt chili oil, garnish with the pan fried mushrooms, parsley and lingonberries. Sprinkle blackpepper and serve