Yesterday I made Body Cakes (Kroppkakor) with a Swedish musician called Linnea Olsen.
here is the recipe
cook and mash floury potatoes then grate in an almost equal weight raw potatoes of a firmer character, add eggs and season then leave to sit while you sauté minced shallots in butter. Add chanterelles to the soft but not coloured shallots in the pan then a glass of white wine, when the wet has simmered away add salt, pepper, finely chopped parsley and ground allspice.Serve the cake on a lake of thin cream with a 'click' of butter on top and a spoonful of sugared raw lingonberries
get flour on your hands and make a tennis ball out of the potato dough, poke a hole in the middle and put in a spoonful of the chanterelle mixture, pinch the potato back over it.
Have a pot of simmering water handy and lower the body cakes into the water when they bounce to the surface they are cooked.