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Swedish · Scandinavian

Raggmunk med fläsk

Non-vegetarian

Raggmunk med fläsk och lingon

Crisp, lacy pancakes of grated raw potato in a thin batter, fried in butter and served with crisp salted pork and lingonberry jam. Classic Swedish husmanskost.

Raggmunk med fläsk is a Swedish main course from Sweden, ready in about 50 minutes and made with potato, bacon and lingonberry jam. It serves 4 and is rated easy to cook.

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Potato pancakes with fried pork belly, lingonberries and shredded cabbage
Photo: Mikaela Börjesson / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Easy
Calories
698

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the flour and salt with half the milk (opens in a new tab) until smooth, then whisk in the remaining milk and the egg (opens in a new tab).

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Grate the potatoes (opens in a new tab) straight into the batter and stir so they don't discolour.

    Grating on a box grater
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    Fry the pork slices in a dry frying pan until crisp on both sides. Keep warm.

  4. Step 4

    Melt a little butter (opens in a new tab) in the pan. Add thin, spread-out ladles of the potato (opens in a new tab) batter and fry until crisp and golden on both sides, stirring the batter between batches.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

  5. Step 5

    Serve the pancakes hot with the pork and a good spoonful of lingonberry jam (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Sweden · Well documentedMore food from Sweden
    Dish
    Dinner · Lunch · Main courses
    Cooking method
    Pan-fried
    Taste
    salty, sweet & savoury, buttery
    Diet
    No nut ingredients · High-protein
    All labelsNon-vegetarian · No nut ingredients · Alcohol-free · Beef-free · High-protein
    Worked out from the ingredients. How labels work
    Good for
    Budget-friendly
    Cook more with
    Potato · Bacon · Lingonberry jam · All-purpose flour · Milk · Egg
    Techniques
    Pan-frying

    Allergens

    • Contains: Milkfrom milk, butter
    • Contains: Eggsfrom egg
    • Contains: Wheatfrom all-purpose flour
    • Contains: Glutenfrom all-purpose flour

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    698 kcal per serving

    Estimated

    1 serving ≈ 389 g · recipe makes 4

    Where the energy comes from

    • Protein 12%
    • Carbohydrate 37%
    • Fat 52%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy698 kcal179 kcal
    Protein20.3 g5.2 g
    Carbohydrate64.3 g16.5 g
    Net carbohydrate60 g15.4 g
    Sugars17.4 g4.5 g
    Added sugars13.1 g3.4 g
    Fibre4.2 g1.1 g
    Fat40.1 g10.3 g
    Saturated fat16.5 g4.2 g
    Trans fat——
    Cholesterol125 mg32 mg
    Sodium1273 mg327 mg
    Salt equivalent3.2 g0.8 g
    Vitamins & minerals per serving
    Potassium
    947 mg
    Calcium
    124 mg
    Iron
    3.1 mg
    Magnesium
    60 mg
    Vitamin A (RAE)
    133 µg
    Vitamin C
    30 mg
    Vitamin D
    1.6 µg
    Vitamin B12
    0.9 µg
    Folate (DFE)
    106 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Lingonberry jam: Sweetened canned cranberry sauce (FDC 173961) used as a stand-in; lingonberry preserves are a close relative with similar sugar content.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Spread the batter thinly so the edges go lacy and crisp.

    Common mistakes

    • Letting the grated potatoes sit before mixing them into the batter makes them turn grey.

    Food safety

    • Fry the salted pork until crisp and cooked through; the potato batter contains raw egg, so cook the pancakes until set and golden.

    Storage

    • Best straight from the pan.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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