Entree: Norway – Western Fjords – Kjøttkaker (Pan-fried Norwegian spiced meat patties served with savory brown gravy and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 medium onion, finely chopped (about 5 oz (140 g))
- 1/2 cup (120 ml) milk
- 1/2 cup (50 g) fresh breadcrumbs
- 1 large egg
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (28 g) butter for frying
- 1.5 lb (680 g) potatoes, peeled and halved for boiling
- 8 oz (225 g) carrots, sliced for serving
- 1/2 cup (150 g) lingonberry jam (optional)
Gravy
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) heavy cream (optional)
- Salt and black pepper to taste

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 medium onion, finely chopped (about 140 g)
- 1/2 cup (120 ml) milk
- 1/2 cup (50 g) fresh breadcrumbs
- 1 large egg
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (28 g) butter for frying
- 1.5 lb (680 g) potatoes, peeled and halved for boiling
- 8 oz (225 g) carrots, sliced for serving
- 1/2 cup (150 g) lingonberry jam (optional)
Gravy
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) heavy cream (optional)
- Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef, ground pork, chopped onion, milk, breadcrumbs, egg, salt, pepper, and nutmeg. Mix gently until just combined; chill 15 minutes to firm up.
2. Shape the mixture into 8 evenly sized patties (about 3 oz (85 g) each usable weight).
3. Bring a pot of salted water to a boil and add potatoes; cook 15–20 minutes until tender. In the last 8–10 minutes of potato cooking, add sliced carrots to the same pot. Drain and keep warm.
4. In a large skillet over medium heat, melt 2 tbsp (28 g) butter. Fry patties 3–4 minutes per side until browned; transfer to a plate and keep warm.
5. To make the gravy, wipe the skillet and melt 2 tbsp (28 g) butter over medium heat. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to a light brown roux.
6. Gradually whisk in 2 cups (480 ml) beef stock, scraping up browned bits. Add 1 tbsp (15 ml) soy sauce and simmer until slightly thickened, 4–6 minutes.
7. Return patties to the pan and simmer gently in the gravy 5 minutes until cooked through. Stir in 2 tbsp (30 ml) heavy cream if using, and adjust seasoning with salt and pepper.
8. Serve 2 patties per person with boiled potatoes and carrots, spooning gravy over the patties and potatoes. Offer lingonberry jam on the side.

1. In a large bowl combine ground beef, ground pork, chopped onion, milk, breadcrumbs, egg, salt, pepper, and nutmeg. Mix gently until just combined; chill 15 minutes to firm up.
2. Shape the mixture into 8 evenly sized patties (about 3 oz / 85 g each usable weight).
3. Bring a pot of salted water to a boil and add potatoes; cook 15–20 minutes until tender. In the last 8–10 minutes of potato cooking, add sliced carrots to the same pot. Drain and keep warm.
4. In a large skillet over medium heat, melt 2 tbsp (28 g) butter. Fry patties 3–4 minutes per side until browned; transfer to a plate and keep warm.
5. To make the gravy, wipe the skillet and melt 2 tbsp (28 g) butter over medium heat. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to a light brown roux.
6. Gradually whisk in 2 cups (480 ml) beef stock, scraping up browned bits. Add 1 tbsp (15 ml) soy sauce and simmer until slightly thickened, 4–6 minutes.
7. Return patties to the pan and simmer gently in the gravy 5 minutes until cooked through. Stir in 2 tbsp (30 ml) heavy cream if using, and adjust seasoning with salt and pepper.
8. Serve 2 patties per person with boiled potatoes and carrots, spooning gravy over the patties and potatoes. Offer lingonberry jam on the side.