Kjøttkaker

Kjøttkaker

• beef mince700 g
• potato starch3 tbsp
• milk250 ml
• onions1
• ground ginger½ tsp
• ground nutmeg½ tsp
• salt2 tsp
• black pepper1 tsp
• butter40 g

Gravy and serving

• butter40 g
• plain flour40 g
• beef stock600 ml
• soy sauce1 tsp
• potatoes800 g
• peas300 g
• lingonberry jam4 tbsp
• salt2 tsp

Kjøttkaker

1. 01

   Grate the onion finely. Work the mince with the salt for 1 minute until it turns tacky, then beat in the potato starch, onion, ginger, nutmeg and ½ tsp of the pepper.

2. 02

   Add the cold milk a splash at a time, beating hard after each, until the mixture is soft and smooth but still firm enough to shape. Added all at once it will not be absorbed and the mixture splits.

3. 03

   Shape into large flat patties, about 8 cm across and 2 cm thick — much bigger than meatballs.

4. 04

   Fry in the butter over medium heat for 4 minutes a side until well browned. Set aside.

Gravy and serving

5. 05

   Meanwhile, peel the potatoes and boil them in water with 1½ tsp of the salt for about 20 minutes, until tender. Cook the peas in boiling water for 3 minutes just before serving, and drain both.

6. 06

   Melt the butter in the same pan, stir in the flour and cook, stirring, for 5 to 8 minutes until it turns nut brown. A pale roux gives pale gravy, which is wrong here.

7. 07

   Whisk in the stock a little at a time and simmer for 5 minutes. Add the soy sauce for colour and season with the rest of the salt and pepper to taste.

8. 08

   Return the kjøttkaker and simmer gently for 10 minutes so they finish in the gravy and are cooked through with no pink in the middle.

9. 09

   Serve with the potatoes, peas and lingonberry jam.