Meat cakes

Meat cakes
Meat cakes


Mix the minced meat together well with salt. Stir in the seasoning and cornflour, and gradually add the water or milk. Add a little at the time. Shape the forcemeat into round meat cakes, brown in the fry pan. Transfer to the brown sauce and simmer gently until done.

Cut the cabbage into small pieces and cook in lightly-salted water. Melt butter in a pan and stir in the flour. Gradually add the milk and stir until the sauce is free from clumps. Bring to the boil and add the cabbage. Seasoning with nutmeg, salt and pepper.   Serve the meat cakes in brown sauce, with cabbage in béchamel sauce.



Boiled potatoes

about 3-4 dl brown sauce

Cranberry jelly béchamel sauce, boiled potatoes and cranberry jelly.


  • 400 g mince meat
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • ¼  tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 dsp cornflour
  • 1 ½ dl ice-cold water or milk
  • Butter or oil for frying


Cabbage in béchamel sauce:

  • 200 g cabbage
  • 2 dl slightly salted water
  • About 25 g butter/margarine
  • 25 g flour
  • 3-4 milk
  • a little grated nutmeg
  • salt and pepper

With cabbage in béchamel sauce

(serves 4)

From: Norway