Kjøttkaker (Norwegian Meat Patties with Brown Gravy)
In short: Fine-textured beef patties with a hint of nutmeg and ginger, browned in butter and simmered in brown gravy. Served with potatoes and lingonberry jam. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 20 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Kjøttkaker are the Norwegian Sunday-dinner classic: fine-textured beef patties, browned and then simmered in a brown gravy, served with boiled potatoes, cooked vegetables and lingonberry jam. The mixture is beaten with milk and potato starch until smooth, which gives a springy, tender bite quite unlike a burger. Many families have their own spice mix, usually a little nutmeg and ginger.
Instructions
- Put the beef and salt in a food processor and run for 1 minute until sticky. Add the onion, potato starch, nutmeg, ginger and pepper and pulse to mix.
- With the machine running, slowly add the cold milk and the egg until the mixture is smooth and soft. If you have no processor, beat in a bowl with a sturdy spoon for 4 minutes.
- Chill the mixture for 20 minutes. With wet hands, shape it into 8 oval patties about 2 cm (3/4 in) thick.
- Melt the frying butter in a large skillet over medium heat. Brown the patties for 4 to 5 minutes per side and move them to a plate. They do not need to be cooked through yet.
- In the same pan, melt the gravy butter, whisk in the flour and cook for 1 minute until golden. Slowly whisk in the stock and simmer for 5 minutes. Stir in the cream, if using, and season.
- Slide the patties back into the gravy and simmer gently for 8 to 10 minutes, until the center reaches 71°C (160°F). Serve with potatoes, vegetables and lingonberry jam.
Tips
- Beating the mixture develops the protein, which is what gives kjøttkaker their smooth, springy texture. A food processor does this in a minute.
- Keep the spices to a hint. The flavor should be savory with a faint warmth, not like a spice cake.
Questions and answers
How are kjøttkaker different from meatballs?
Kjøttkaker are flatter, larger and finer in texture, cooked in gravy like a patty. Meatballs (kjøttboller) are small and round.
Can I freeze kjøttkaker?
Yes. Freeze the cooked patties in their gravy for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
What do Norwegians serve with kjøttkaker?
Boiled potatoes, brown gravy, cooked carrots or peas, and lingonberry jam. Stewed cabbage (stuvet kål) is another common side.
How long does it take to make Kjøttkaker (Norwegian Meat Patties with Brown Gravy)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Kjøttkaker (Norwegian Meat Patties with Brown Gravy)?
About 640 kcal per serving, with 34 g of protein, 52 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 52 g |
| Fat | 33 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
