Most Norwegians rank meatcakes as one of the country s most typical dishes.
– 1 lb. lean or extra-lean ground beef
– 1½ tsp. salt
– ¼ tsp. pepper
– ¼ tsp. nutmeg
– ¼ tsp. ginger
– 2½ tbsp. potato flour or cornstarch about ¾ c. skim milk or water
– 1 tbsp. butter or oil for frying
– 1 to 2 c. water, beef bouillon, or milk.
– 1 to 2 tbsp. flour
– Salt and pepper to taste
– 2 tbsp. onion, finely chopped.
In a mixing bowl, work the salt into the meat until the mixture becomes sticky. Next, work in the pepper, nutmeg, ginger, and potato flour or cornstarch. Gradually add the milk or water.
Shape the meat into round patties. Fry them in a little butter or oil in a hot frying pan.
When patties are browned, transfer them to a pan with 1 to 2 c. of boiling water, beef bouillon, or milk. Lower heat and simmer patties until done, about 10 to 15 minutes. Remove from pan with slotted spoon.
To make a gravy for the meatcakes, blend a tablespoon or two of flour with a little cold water and add it to the water or bouillon used to cook the meatcakes. Stir until thickened, adding more flour if necessary, and season to taste with salt, pepper, and finely chopped onion.
Serve the meatcakes with boiled potatoes and peas.
Food: Meatcakes/ Kjøttkaker