Hearty Norwegian meat patties with distinctive ginger-nutmeg seasoning and firm texture. Medium-sized round patties pan-fried then simmered in rich brown gravy, served with boiled potatoes, peas, and lingonberries for Norway's beloved home-cooked comfort meal.
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17 items
Whisk together potato starch and milk in large bowl until completely smooth with no lumps
Add ground beef, ground pork if using, onion, egg, ginger, nutmeg, white pepper, and salt to starch mixture
Mix thoroughly with hands or wooden spoon until well combined and mixture is cohesive but not overworked
Let mixture rest in refrigerator for 10 minutes to hydrate starch and firm up
Shape mixture into round patties about 6-7 cm in diameter and 2 cm thick with slightly domed tops
Heat butter and oil in large deep frying pan over medium-high heat until butter foam subsides
Working in batches, fry kjøttkaker for 3-4 minutes on first side without moving
Flip patties and fry second side for 3-4 minutes until well browned
Transfer partially cooked kjøttkaker to plate and set aside, reserving pan drippings
Add butter for gravy to pan drippings over medium heat and melt, scraping up browned bits
Whisk in flour and cook, stirring constantly, for 2-3 minutes to create dark roux
Gradually whisk in beef stock, soy sauce, and worcestershire sauce
Bring gravy to , whisking occasionally, until thickened
Return kjøttkaker to gravy, heat to low, cover, and gently for 10-12 minutes to finish cooking
Taste gravy and adjust seasoning with salt and pepper as needed
