What are the meat cakes seasoned with?

The original uses salt, pepper, ginger and mace, which give the characteristic Norwegian flavour.

Why is the meat ground so many times?

Grinding 5–6 times gives a fine, even mixture that holds together well in the thick cakes.

Kjøttkaker (Norwegian meat cakes)

Name: Kjøttkaker (Norwegian meat cakes)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg trimmed beef; 35 g potato starch; 3 tsp salt; 2.5 dl milk (¼ litre); 1 tsp pepper; 0.5 tsp ginger (ground); 0.5 tsp mace (ground); 25 g wheat flour (for coating); 50 g butter or fat (for browning); 5 dl meat stock (½ litre)

Erken & Caroline Steen (1900): trimmed beef is ground 5–6 times, worked with potato starch, spices (ginger, mace) and milk, shaped into thick cakes, coated in flour, browned and simmered ¼ hour in meat stock.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 156 (falt i det fri)

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About the dish

Klassiske norske kjøttkaker av flerganger kvernet oksekjøtt, krydret med ingefær og muskatblomme og trukket møre i kraft. En bærebjelke i det norske hverdagskjøkkenet, her slik Erken & Caroline Steen anrettet den rundt 1900.

How to make it

1
Grind the meat
Cut up the trimmed beef and grind it 5–6 times.
2
Work the mixture
Work the meat well with the potato starch and spices, and thin with the milk.
3
Shape and brown
Shape thick, round cakes, dust them with wheat flour and brown them in butter or fat.
4
Simmer in stock
Place the cakes in a pot, pour over the meat stock and simmer, covered, for ¼ hour.

Changes from the original

Mengder omregnet til metrisk (¼ l melk = 2,5 dl, ½ l kraft = 5 dl). «Potetesmel» modernisert til potetmel, krydder oppgitt i ts.

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Time machine – what changed?

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From1900 Modernised

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Frequently asked questions

What are the meat cakes seasoned with?: The original uses salt, pepper, ginger and mace, which give the characteristic Norwegian flavour.
Why is the meat ground so many times?: Grinding 5–6 times gives a fine, even mixture that holds together well in the thick cakes.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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