These Swedish Potato Cakes are a delightful twist on traditional pancakes, offering a unique blend of savory and sweet flavors. Made with mashed potatoes, flour, and a touch of sugar, they cook up golden and crispy on the outside while remaining soft inside. Ideal for breakfast, brunch, or as a comforting side dish, these cakes pair beautifully with applesauce, syrup, or a dollop of butter. The recipe is simple, using pantry staples to create a dish that feels both rustic and refined. Perfect for cozy weekends or holiday gatherings, these potato cakes bring a taste of Scandinavia to your table with minimal effort and maximum flavor.
Swedish Potato Cakes
Description
These Swedish Potato Cakes are a delightful twist on traditional pancakes, offering a unique blend of savory and sweet flavors. Made with mashed potatoes, flour, and a touch of sugar, they cook up golden and crispy on the outside while remaining soft inside. Ideal for breakfast, brunch, or as a comforting side dish, these cakes pair beautifully with applesauce, syrup, or a dollop of butter. The recipe is simple, using pantry staples to create a dish that feels both rustic and refined. Perfect for cozy weekends or holiday gatherings, these potato cakes bring a taste of Scandinavia to your table with minimal effort and maximum flavor.Ingredients
Directions
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Place the egg, flour, milk, sugar, and 1 tablespoon of melted margarine into a blender.
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Blend on high speed until the mixture is completely smooth.
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Add half of the cubed, raw potatoes to the blender.
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Blend on high speed until the potatoes are fully incorporated and smooth.
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Add the remaining potatoes and blend on high until the batter is uniform and smooth.
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Cover the blender jar tightly and refrigerate the batter for at least 30 minutes to thicken.
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Heat an 8-inch skillet over medium heat.
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Add about 1 teaspoon of margarine to the skillet and swirl to coat the bottom evenly.
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Pour about 3 tablespoons of the potato mixture into the skillet, swirling slightly to coat the bottom.
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Cook for about one minute, or until the bottom is lightly browned and crispy.
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Carefully flip the cake and cook the other side until golden brown.
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Transfer to a plate and repeat with the remaining batter, adding more margarine to the pan as needed.
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Serve immediately while hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 224.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 3.1g16%
- Cholesterol 47.2mg16%
- Sodium 146.2mg7%
- 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 potato cakes warm with applesauce, syrup, or a dollop of butter for a classic Scandinavian touch.
For a savory variation, omit the sugar and add salt and pepper to the batter. Serve with sour cream instead of applesauce.
Ensure the potatoes are raw and cubed small before blending to achieve a smooth consistency without overworking the blender.
Refrigerating the batter helps thicken it, making it easier to form distinct cakes in the pan.
Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.
