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Kjøttkaker – Norwegian meat cakes in brown gravy

Kjøttkaker – Norwegian meat cakes in brown gravy

Beef patties spiced with nutmeg and ginger, simmered in homemade brown gravy, with potatoes, mushy peas (ertestuing) and carrots: the Norwegian dinner classic.

60 min
total
4
people
615
calories per serving

Per serving

39 g
Protein
60 g
Carbs
22 g
Fat

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Ingredients

4
  • 250 g
    Ground beef 15% fat
  • 250 g
    Ground beef 5% fat
  • 20 g
    Potato starch
  • 150 ml
    Semi-skimmed milk
  • 1 pc
    Onion
  • 1 pinch
    Nutmeg
  • 1 pinch
    Ginger ground
  • 0.5 tsp
    Salt
  • 1 pinch
    Black pepper ground
  • 1 tbsp
    Rapeseed oil
  • 20 g
    Butter
  • 30 g
    Flour
  • 500 ml
    Beef stock
  • 800 g
    Potato
  • 300 g
    Green peas
  • 300 g
    Carrot

Allergens

milkgluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Mix the mince with salt, potato starch, nutmeg, ginger, pepper and grated onion, then work in the milk gradually. Shape 12 patties and brown them in the oil.

  2. Cook the butter and flour until nut-brown, whisk in the stock, then simmer the patties in the gravy for 15 minutes.

  3. Boil the potatoes and carrots; cook the peas 5 minutes and roughly mash with a splash of cooking water.

Chef's tips

  • •Take your time browning the roux; it gives the gravy its colour and flavour.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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