Swedish Potato Cakes (Raggmunk)

Name: Swedish Potato Cakes (Raggmunk)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 tbsp sour cream; 1 tbsp red onion, finely chopped; 2 tbsp finely chopped chives; 1 tsp Gewürzhaus Dill Leaf; Juice of ½ lemon; Good quality cooking salt, to season; Gewürzhaus Black Pepper, to season; 4 large Dutch cream or Sebago potatoes; 1 small onion; 2 eggs, beaten; 1 tbsp flour; 2 tbsp Gewürzhaus Ribeye Roast Rub; Good quality cooking salt, to season; Gewürzhaus Black Pepper, to season; 1 tbsp extra virgin olive oil; 1 tbsp unsalted butter

Easy

40mins

Vegetarian

Swedish Potato Cakes (Raggmunk)

Rated 4.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Image of Swedish Potato Cakes (Raggmunk)

Ingredients

For the sour cream dip:

4 tbsp sour cream
1 tbsp red onion, finely chopped
2 tbsp finely chopped chives
1 tsp Gewürzhaus Dill Leaf
Juice of ½ lemon
Good quality cooking salt, to season
Gewürzhaus Black Pepper, to season

For the potato cakes:

4 large Dutch cream or Sebago potatoes
1 small onion
2 eggs, beaten
1 tbsp flour
2 tbsp Gewürzhaus Ribeye Roast Rub
Good quality cooking salt, to season
Gewürzhaus Black Pepper, to season
1 tbsp extra virgin olive oil
1 tbsp unsalted butter

Directions

Make the sour cream dip by combining all the ingredients in a small bowl. Set aside.
Using a box grater, coarsely grate the potatoes and onion and place them in a clean tea towel. Squeeze out as much of the liquid as possible.
Lightly beat the eggs in a large bowl, then whisk in flour. Add the grated potatoes, onions and Ribeye Roast Rub, and season with salt and freshly ground black pepper to taste. Using a wooden spoon or hands, mix well to combine, but do not overwork.
Heat the oil and butter in a large, non-stick pan over medium heat, until it’s hot but not smoking. Place four scant ¼ cup portions of potato mixture into the pan and flatten them with a spatula until they are about 1cm thick.
Fry until the cake bottoms are golden-brown, about 4–5 minutes. Flip them over and fry until the other side is also golden-brown and crisp, an additional 4–5 minutes. Repeat with the remaining mixture. Transfer to a plate lined with paper towel to drain the excess oil. Serve immediately with the sour cream dip.

Recipe Note

Serving suggestions: Serve with crispy bacon, lingonberry jam or smoked salmon.

Comments

Agree entirely . Regular now, the advent calendar has helped expand my repertoire so well. I pimped this up with a side of pickled cucumbers and the smoked fish … is it brunch or dinner or anytime anywhere ? Thankyou for the inspiration

I made these from the Advent Calendar this year. Now a regular meal in our home. Definitely splurge on some decent lingonberry jam/sauce. The flavour of the potato cakes is amazing. You have to try these to believe how good they really are.