Kjøttkaker

Kjøttkaker, meaning meat cakes, are a traditional Norwegian dish consisting of pan-fried ground meat patties. They are typically made from a mixture of ground beef, and sometimes pork, combined with finely chopped onion, breadcrumbs or crushed rusk soaked in milk, and a binding agent such as egg. The patties are shaped into thick discs and seasoned with salt, pepper, and sometimes nutmeg or allspice to provide a hint of warmth.

Preparing kjøttkaker usually involves soaking breadcrumbs in milk, sautéing onions until soft, mixing the ingredients gently to form a cohesive but tender mixture, shaping into patties about 4–5 cm in diameter, and frying them in butter or oil until browned on the outside and just cooked through. Some recipes bake them or finish them in a light brown gravy after searing.

Traditionally they are served with boiled or mashed potatoes, brown gravy (brun saus) and lingonberry jam, often with peas or carrots on the side. The dish is common in Norwegian households and schools and is considered a staple of everyday home cooking, though it also appears in festive meals and family gatherings.

While similar dishes exist in neighboring countries (such as Sweden’s köttbullar and Denmark’s frikadeller), kjøttkaker have distinctive Norwegian preparations and accompaniments. Regional variations may alter the meat blend, spice level, or the use of breadcrumbs, oats, or raw onion. The dish is widely recognized as part of Norwegian culinary heritage.