Large, flat pan-fried meat cakes of minced beef (often with pork) seasoned with nutmeg and ginger, simmered briefly in a glossy brown gravy. A weeknight staple served with boiled potatoes, stewed peas or shredded cabbage and lingonberry jam, kjøttkaker is many Norwegians' definition of home cooking.
A cornerstone of everyday Norwegian home cooking, kjøttkaker (literally 'meat cakes') is frequently cited as a top contender for the national dish, second only to fårikål.
Savory and comforting, the meat cakes are coarse-textured and juicy with a warm whisper of nutmeg. The silky brown gravy coats everything, and a dab of tart lingonberry cuts through the richness with a bright pop.
Beating milk and starch into the mince emulsifies the fat and water, giving a tender bind, while browning the patties and building a roux from the fond delivers deep Maillard flavor to the gravy.
Variations
all-beef, pork-beef blend, served with stewed cabbage instead of peas
On the Palate
Where Kjøttkaker sits in the Norwegian flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 20 min
- 18 min
Mix minced beef with grated onion, salt, nutmeg, ginger and white pepper, then beat in milk and a little potato starch until sticky.
Watch outBeat in the milk and starch until the mince turns sticky and tacky — that stickiness is what holds the cakes together.
- 25 min
Wet your hands and shape the mixture into large, thick oval patties about the size of a palm.
- 38 min
Heat butter in a wide pan and brown the patties well on both sides over medium-high heat.
Watch outGet a real deep-brown crust on both sides before you touch the gravy — that fond is the flavor of the sauce.
- 43 min
Remove the meat cakes and whisk flour into the pan drippings to form a roux, cooking until nut-brown.
Watch outCook the roux until it's nut-brown and smells toasty — pale roux leaves the gravy raw-tasting and thin.
- 54 min
Slowly pour in beef stock while whisking to make a smooth brown gravy, seasoning with salt and a dash of soy or gravy browning.
- 615 min
Return the meat cakes to the gravy, cover and simmer gently for 15 minutes until cooked through.
- 72 min
Serve hot with boiled potatoes, stewed green peas or cabbage, and a spoonful of lingonberry jam.
