Swedish sweet potato patties

Ingredients for 4 servings:

• 600 g potatoes, floury
• 250 g margarine, alternatively butter
• 1 pinch of salt
• 1 pinch of baking powder
• 1 tsp cinnamon, level
• ½ tsp cardamom
• some soy milk (soy drink) or soy sauce, alternatively whipped cream
• e.g. vanilla sugar and/or cinnamon-sugar mixture
• some powdered sugar
• 2 tsp margarine, for the pan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegan

I brought this recipe back from my vacation in Sweden. Preparing these potato dumplings is easy, the result is delicious, and they’re also vegan. 1. Boil the peeled potatoes and then mash them while they’re still hot. 2. Add the margarine or butter, stir it in, and let the mashed potatoes cool. 3. In a bowl, put the starch, sugar, a pinch of baking powder, a pinch of salt, cinnamon, vanilla sugar if desired, and a little soy milk, and mix everything thoroughly. 4. Add the mixture to the mashed potatoes, stir in, then pour in the flour and mix it in, e.g., with a wooden spoon. 5. Now form the potato mixture into small dumplings using two teaspoons or your hands. 6. Heat oil or margarine in a pan, add the dumplings, leaving some space between them, and fry over medium heat. The dumplings will flatten and thus take on their dumpling shape. 7. When they’re golden brown on one side, flip them over and brown the other side the same way. Then remove them from the pan. 8. When serving, dust the potato cakes with powdered sugar and garnish with plenty of cranberries. 9. Enjoy! I recommend cranberries as a side dish, or alternatively, a compote or vanilla or caramel sauce.