Crispy sweet potato cakes with bacon & lingonberries

Crispy sweet potato cakes with bacon & lingonberries

By
From
Lagom
Serves
2
Photographer
Yuki Sugiura

Lingonberries, also known as cowberries, are jewel-like berries rich in antioxidants and vitamins. Most often they are used in jams which can be very sweet to compensate for their natural tartness, so I try to use the real article if I have it, but then I don’t mind their sour, zingy flavour. If you are lucky enough to find frozen lingonberries from a specialist supplier, this is a great use for them. Of course, you can simply use lingonberry jam or substitute the berries for fresh or frozen cranberries. This breakfast is based on a kind of potato cake called råraka or raggmunk, which is normally served for dinner or lunch with bacon or sometimes whitefish roe, red onion and sour cream. I personally think it makes an excellent breakfast fritter for a lazy weekend brunch.

Ingredients

Quantity Ingredient
100g fresh or frozen lingonberries
4 tablespoons maple syrup
1 onion
2 medium sweet potatoes, peeled
2 thyme sprigs, leaves picked, plus extra to garnish
2 medium eggs, beaten
4 bacon rashers
2 teaspoons olive oil

Method

  1. If using fresh or frozen lingonberries, add these to a small pan with the maple syrup and a splash of water. Simmer over a low heat until the fruit is soft and slightly jammy (5–10 minutes for frozen and more for fresh), then allow to cool.
  2. Grate the onion and sweet potatoes coarsely and mix together in a large bowl with the thyme and eggs, then season generously with salt and pepper.
  3. Either fry or grill [broil] the bacon, to your liking. Meanwhile, heat the oil in a frying pan and add spoonfuls of the sweet potato mixture, creating rounds about 8cm in diameter. You should have enough for 8 small cakes or 4 large ones. Fry over a medium-low heat until crisped up and golden before carefully flipping over, about 5 minutes on each side should do it. Garnish with thyme and serve with the crispy bacon and lingonberries.
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