Swedish Potato Cakes

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Servings: 12 Difficulty: Advanced
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Crispy, golden-brown potato pancakes with a tender interior, perfect for a sweet or savory twist.
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Swedish Potato Cakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 177.4

Description

These Swedish Potato Cakes are a delightful Scandinavian treat that balances crispy edges with a soft, fluffy center. Made from simple pantry staples like peeled baking potatoes, flour, and milk, they offer a comforting texture that is both nostalgic and satisfying. The subtle sweetness from the sugar pairs beautifully with the earthy potato flavor. Whether served warm with a dollop of applesauce for a dessert-like experience or with jam for breakfast, these cakes are versatile and crowd-pleasing. They are easy to prepare using a blender for a smooth batter, making them an accessible recipe for weeknight dinners or casual weekend gatherings. Enjoy the rustic charm of this traditional dish brought into your modern kitchen.

Ingredients

Directions

  1. Peel the baking potatoes and cut them into small cubes.
  2. In a blender, combine the egg, milk, flour, sugar, and 1 tablespoon of melted margarine.
  3. Blend on high speed until the mixture is completely smooth.
  4. Add half of the cubed raw potatoes to the blender.
  5. Blend on high speed until the potatoes are fully incorporated and the batter is smooth.
  6. Add the remaining potato cubes and blend on high until smooth again.
  7. Cover the blender container and refrigerate the batter for at least 30 minutes to thicken.
  8. Heat an 8-inch skillet over medium heat.
  9. Add about 1 teaspoon of margarine to the skillet and swirl to coat the bottom evenly.
  10. Pour about 3 tablespoons of the potato mixture into the skillet, swirling gently to form a thin, even layer.
  11. Cook for about 1 minute, or until the bottom is lightly browned and crisp.
  12. Carefully flip the cake and brown the other side for another minute.
  13. Transfer the cooked cake to a plate and repeat with the remaining batter, adding more margarine to the skillet as needed between batches.
  14. Serve the potato cakes immediately while hot and crispy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 177.4kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.5g8%
Cholesterol 47.2mg16%
Sodium 69.3mg3%
Total Carbohydrate 29.1g10%
Dietary Fiber 1.5g6%
Sugars 9.6g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve these cakes warm with applesauce, lingonberry jam, or a drizzle of maple syrup for a sweet dessert option.

For best results, ensure the potatoes are peeled and cut into small cubes before blending to achieve a smooth consistency without overworking the blender.

If the batter seems too thin after refrigeration, you can add a teaspoon of flour. If it is too thick, add a splash of milk.

These cakes are best eaten fresh. If you need to reheat leftovers, use a skillet or toaster oven to maintain crispiness; microwaving may make them soggy.

You can substitute butter for margarine if preferred for a richer flavor.

Keywords: swedish, potato, cakes, pancakes, scandinavian, dessert, breakfast, crispy, vegetarian, blender, applesauce, easy, comfort food, baked potato, flour, milk, sugar, margarine, simple, traditional
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