Potatisbullar (Swedish Potato Cakes)
These simple, comforting, crispy-on-the-outside, creamy-on-the-inside potato cakes are made with lightly mashed potatoes, eggs, and flour, fried until golden and baked to finish. They make a wonderful addition to any meal of the day, and are particularly popular with bacon and lingonberries!The recipe can easily be halved.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb Yukon gold potatoes (or similar (see note))
- 1 large yellow onion ((~250 g))
- 1/2 cup all-purpose flour ((60 g))
- 2 large eggs
- 1/2 tsp salt
- pepper (to taste)
- 2 tbsp butter (for frying)
- 1 tbsp vegetable oil (for frying)
- bacon
- lingonberry jam (or cranberry jam/preserves )
- spring greens
- sour cream
Instructions
- 1
Peel and chop the potatoes into large pieces. Drop them over into a large pot filled with cold water and about 1 tsp of salt. Bring the pot to a boil and cook until the potatoes are soft and easily pierced with a knife. (large pieces) and boil potatoes; mash or grate coarsely (you want some texture). Allow to cool.
- 2
Thoroughly drain the cooked potatoes, then coarsely mash them with a fork or potato masher (see note for variation). Set them aside to cool somewhat.
- 3
Finely dice the onion. Add the onion, flour, eggs, salt, and pepper to the mashed potatoes. Mix well.
- 4
Preheat oven to 300°F (150°C).
- 5
Heat about 1.5 tbsps of butter and 1 tbsp of oil in a a large skillet over medium heat on the stove top.
- 6
Wet your hands thoroughly, then form the mixture into small balls (about the size of a large egg). Don't worry if they're particularly sticky. Drop the balls into the pan - and fry in butter until golden brown and easy to flip - about 3 minutes per side. Don't overcrowd the pan.
- 7
Transfer the fried cakes to a baking sheet. Repeat with remaining batter, adding a little more butter and oil whenever the pan begins to get a bit dry.
- 8
Place the baking tray in the oven and bake for about 15-20 minutes (but see note on potato varieties), or until the cakes are well-set but still creamy inside. If you cook a full batch, I recommend frying enough to fill a single tray, then placing these in the oven while you fry more cakes for a second tray.
- 9
Serve the finished cakes warm, with prepared sides.