Kjøttkaker

Method

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1. Put the mince in a large bowl with the potato starch, salt, ginger, allspice, pepper, nutmeg and grated onion.

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2. Work it together with a wooden spoon or a mixer for 2 minutes, until it turns sticky and noticeably paler.

   Mark done Start 2 min timer

3. Add the cold milk 3 tablespoons at a time, beating hard after each addition until it has been completely absorbed before adding more. This takes about 5 minutes and the mixture will end up soft and glossy.

   Mark done Start 5 min timer

4. Shape into 12 oval cakes about 2 cm thick, with wet hands.

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5. Heat the oil in a large frying pan over medium heat and fry the cakes in two batches, 4 minutes a side, until deep brown. Set aside.

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6. Pour off all but a tablespoon of the fat. Add the butter, and when it foams whisk in the flour and cook 2 minutes until it smells biscuity and turns light brown.

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7. Add the stock a third at a time, whisking each addition smooth, then the soy sauce, sugar and salt.

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8. Simmer 5 minutes until the gravy coats a spoon.

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9. Return the cakes, cover, and simmer gently 15 minutes, turning once, until cooked through and the gravy has thickened around them.

   Mark done

Chef’s Tips

• Cold milk, added slowly, beaten in fully. Rushed, the mixture splits and the cakes fry dry.
• Potato starch, not cornflour or breadcrumbs — it is what gives the texture.
• They are better the next day, once they have sat in the gravy.

Pairing Suggestions

• Boiled potatoes and lingonberry jam
• Stewed peas
• A dark beer

Storage & Reheating

Refrigerated in the gravy for 4 days. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.