Meat cakes II

About the dish

The cakes are closer to beef patties than the traditional boiled meat cakes in sauce. They rest cold before frying, and butter and onion are placed on top before the oven.

How to make it

1. 1

   Shape the cakes

   Work the minced meat together with the beaten egg and season to taste. Shape into fairly thick cakes and dust them on both sides with a mixture of flour, salt and pepper. Chill, preferably on ice, for 1 hour.

2. 2

   Brown the onion

   Slice the onion and brown it in a little fat or butter.

3. 3

   Brown the cakes

   Brown the cakes in the same pan and place them on a warm, ovenproof dish. Put quite a little cold butter and the browned onion on top of each cake.

4. 4

   Put in the oven

   Put the dish in a hot oven (about 225 °C (435 °F)) for 5 to 6 minutes.

5. 5

   Make the pan sauce

   Whisk up the juices in the pan with a little stock or potato water. Serve the cakes with the sauce and spinach or other vegetables.

6. 6

   Note

   Note: Minced meat must be cooked through. Check that the cakes are hot all the way in before serving.