Kjøttkake/Norwegian meat patties recipe

A YouTube video below to get you started.

This recipe shows some variations, one version per column. This is gathered from various food recipe websites on the Internet and put together. This recipe gives you approximately 4 portions of meat patties in brown sauce.

Measurements are often in tablespoons (abbreviated SS) or teaspoons (abbreviated TS). If the recipe calls for a 0,25 or 0,5 teaspoon, that is a quarter (25% or 1/4) or a half (50% or 1/2) teaspoon. Deciliter, abbreviated DL, is often used too. If a table cell is empty, the ingredient has no place in the recipe.

Beware of egg and lactose allergens!

The recipe below is for 4 portions.

The meat patties	Version 1	Version 2	Version 3	Version 4	Version 5
Ground meat	400 grams	400 grams	400 grams	400 grams	400 grams
Salt	1 tablespoon	1 tablespoon	1,5 tablespoon	1/2 tablespoon	1/2 tablespoon
Pepper	1/4 tablespoon	1/4 tablespoon	1/4 tablespoon	1/4 tablespoon	1/4 tablespoon
Muscat	1/4 tablespoon	1/4 tablespoon	1/4 tablespoon
Ginger	1/4 tablespoon	1/4 tablespoon
Potato starch	2 tablespoons	1,5 tablespoons	2,5 tablespoons	2 tablespoons	1 tablespoon
Water or milk	1,5 decilitre	1 decilitre	2 decilitre	2 decilitre	2 decilitre
Onion		1/4 onion	1 small onion	1 small onion
Egg		0,5 egg	1 egg	1 egg	1 egg
Rolled Oats					1 decilitre
The brown sauce	Version 1	Version 2	Version 3	Version 4
Butter	2 tablespoons	1,5 tablespoons	4 tablespoons	3 tablespoons
Flour	2 tablespoons	1,5 tablespoons	4 tablespoons	3 tablespoons
Broth	1/2 liter or 5 decilitre	3,75 decilitre	1 liter	1/2 liter or 5 decilitre
Salt	If needed	If needed	1/2 tablespoon	If needed
Pepper	If needed	If needed	1/4 tablespoon	If needed

How to mix all together below.

• Step one:
  • Measuring up the ingredients before you start is always a good tip!
  • Ground meat comes in 400-gram chilled packs in stores.
  • Use a food processor.
  • Put the ground meat and start the mixer, then add salt (important to add salt first), then add pepper, muscat, ginger, and potato starch if the recipe specifies it, and the fluids (add water or milk as the recipe shows into the mixer bowl while you run the mixer to the mixture is even and firm without any lumps in it. If the recipe calls for some onion and/or egg and even rolled oats to be added, add them before you run the mixer. Chop the onion well before adding.
  • Important! While adding fluids or potato starch, you can adjust the mixture with these. You can add more if the mixture gets too loose or too solid. If it is too solid, use more fluid; to loosen, use more potato starch, but be gentle and use a small quantity each time.
  • If you want to mix by hand, put the ground meat into the bowl and add the salt first, and mix it well into the ground meat before you add the rest of the ingredients. And stir well. No lumps!
  • Let the mixture rest in the refrigerator for 30 minutes or so. You can make the brown sauce while it rests.
  • Instead of potato starch, you can use corn starch or crushed rusk as an alternative. Even mashed potato powder in those small bags might be an alternative since it is potato-related?
  • You can, if you want to be a bit wild and adventurous, add some corn or maize (just the small bits, not a whole husk) into the mixture, or maybe some whole peas or carrots in small cubes?
• Step two:
  • The brown sauce. Add the butter and melt it. Add the flour and brown it over low heat until the mixture has an even nut brown color. Let it cool for a few minutes before adding the broth. After adding some broth, stir well in between. Let the sauce heat for approximately 10 minutes. Add some salt and/or pepper for taste.
• Step three:
  • Use a tablespoon or an ice cream spoon to shape a small ball of your chosen size. Golfball size is good. Use your hand, the tablespoon, and some cold water to shape.
• Step four:
  • Fry one meat patty and taste it first before you fry the rest. This is because there are so many different versions of this recipe. If the taste is good, you can fry the rest. You can add some more spice if it’s too weak, but you need to mix it more.
  • Add butter to the frying or wok pan and fry 4 to 6 meat patties at a time for approximately 2 to 5 minutes on each side until they get a good brown color. Use some high heat. You can drop them into the brown sauce after they are ready fried, to get more space in the frying pan. If the meat patty is still a bit raw inside, the boiling in the sauce will fix that.
• Step five:
  • After adding the meat patties to the brown sauce, let them simmer for approximately 10 minutes until heated through.