RECIPE:
Kjøttkaker
Norwegian meatballs

Method

1. Make the mince first. Put all the ingredients into a food processor bowl and mix for approx. 10-20 seconds until the mince is evenly and finely ground.

You can also make the mince by hand: Thoroughly mix the salt into the mince. Add spices and potato flour while stirring. Gradually add milk or water, a little at a time, while stirring the mixture.

2. Shape the mince into big, oval-shaped patties (somewhere between burger patties and meatballs) using a spoon, your hands, and cold water.

3. Add some butter to a frying pan on medium-high heat. Fry the patties for approx. 2 minutes per side until they have a nice brown colour.

4. Make the brown gravy by melting the butter in a large saucepan. Add flour and brown the mixture at low heat, until it has a nut-brown colour.

5. Gradually add hot stock, a little at a time, stirring well between each time you add some liquid. Leave to simmer for approx, 10 minutes. Add salt and pepper to taste.

6. Add the meat patties to the gravy and leave them to simmer for approx. 10 minutes (until thoroughly cooked).

7. Boil the potatoes in salted, boiling water until they are soft on the inside.

8. Boil the frozen peas in beef stock to make mushy peas. Blend the mixture together with a hand mixer or food processor. You can also use a potato masher. Add butter, and add salt and pepper to taste.

Serve with gravy, boiled potatoes, mashed peas, and lingonberry jam.