Raggmunk or rårakor is one of the most swedish dishes there is. Of all traditional food we have this is the one thats stayed popular up untill today. this is how you make them:
Basicly its pancakes mixed with shredded potatoes. Frye salted side pork, use the fat to frye the raggmunk in for flavour. Serve raggmunk and the side pork with lingonberry jam. Its heavy but its great.
Mix the ingridients for pancakes. Let it rest for at least 10 min. If you use an immersion blender the flour will mix in better and give a smouther consistens. Shredd the potatoes as fine as you can. Mix the potatoes into the pancake mixture. Frye the porkside. Keep hot. Use some of the fat from the frying and add it to the raggmunkmix (pancake and potatoemix). Use the rest when you frye the raggmunk. Serve with the lingonberry jam.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4|
|Calories from Fat: 1632 (84%)|
|Amt Per Serving||% DV|
|Total Fat 181.3g||242 %|
|Saturated Fat 65g||325 %|
|Monounsaturated Fat 83.5g|
|Polyunsanturated Fat 21.7g|
|Cholesterol 1018mg||313 %|
|Sodium 3167.6mg||109 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 32.5g|
|Protein 39.6g||57 %|
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Calories per serving: 1935
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