Kjøttkaker Norwegian meat cakes with brown gravy
Soft, gently spiced oval meat cakes in a glossy brown gravy with peas, potatoes and redcurrant jelly.
- Time1 hr
- LevelMedium
- Costabout £2.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the potatoes on to boil in salted water for 20 minutes until tender.
20 min - 2
Mix both mince with the onion, potato flour, egg, milk, nutmeg, ginger, salt and pepper. Beat well with a wooden spoon for 2 minutes until the mixture is soft and sticky. Rest for 10 minutes.
10 min - 3
With wet hands shape into 12 oval cakes about 2cm thick.
- 4
Melt half the butter in a wide frying pan over a medium heat. Fry the cakes in two batches for 4 minutes each side until browned. Lift onto a plate.
8 min - 5
Melt the rest of the butter in the pan, stir in the cornflour, then slowly add the stock, stirring until smooth. Add the 1 tablespoon redcurrant jelly.
- 6
Return the meat cakes to the gravy, cover and simmer gently for 12 minutes until cooked through. Cook the peas in the potato water for the last 3 minutes.
12 min - 7
Serve the meat cakes with the gravy, potatoes, peas and a spoon of redcurrant jelly.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.