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Blend the ingredients for the pork mixture well.
Blend the ingredients for the potato cream. Use an ice cream scoop in the desired size, smaller if you want to make delicacy kroppkakor. Scoop up the potato mixture and scrape off the excess. Make a hole in the middle with your finger and pipe in the filling. Place the ball on a baking sheet and continue until the mixture is finished. Bake in combi mode 60% steam and 40% heat at 105°C (221°F) for about 10-12 minutes. Cool down and freeze individually if desired.
Pork filling:
2 kg ham purée
1.5 l whole eggs
3 tbsp red food coloring
1 tbsp collorit
2.5 tbsp salt
2 ml ground black or white pepper
4 tsp liquid smoke
1.5 dl ham broth
2 dl thickn’up
1.5 dl onion powder
4 tsp ground allspice
Potato mixture:
6 l pressed or grated potatoes
6 tbsp salt
2 l whole eggs
Energy kcal: 115.64
Protein (g): 7.6
Fat (g): 5.22
Carbohydrates (g): 9.1
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