Sunday Kjøttkaker with Brown Cheese Gravy and Mushy Peas

Method

1. Chop the shallots very finely. Melt about a third of the butter in a small pan and cook the shallots over medium-low heat for 5 min, until sweet and soft without colour, then let them cool completely; hot shallots would melt the fat in the meat and make the cakes spread.

   Add in this stepShallots 1Butter (for shallots and frying) 7.5 g

   medium-low heat

2. Knead the beef, pork and the salt for the meat until sticky, then add the potato starch, pepper, nutmeg, ginger and cooled shallots. Work in the cold milk a little at a time, kneading until each addition is absorbed. Cover and chill for 20 min; the firmer mixture is much easier to shape.

   Add in this stepMinced beef 170 gMinced pork 80 gSalt (for the meat) ¾ tspPotato starch 3 tspBlack pepper 1 pinchNutmeg, freshly grated 1 pinchGround ginger 1 pinchCold milk 80 ml

3. Meanwhile, cut the potatoes into even pieces and put them in a 18 cm pot with cold water and the salt. Bring to the boil over high heat, lower to medium heat and cook for 20 min, until a skewer slides in. Drain, cover and keep warm.

   Add in this stepFloury potatoes 400 gSalt (for the potato water) 1 tsp

   high heat→medium heat

4. With wet hands, shape the mixture into ovals of about 40 g, 1.5 cm thick. Melt the remaining butter in a 24 cm · 1× (pan diameter · batches) pan and, once the foam subsides, brown the cakes over medium-high heat for 2 min per side, until deep brown. Set them aside on a plate.

   Add in this stepButter (for shallots and frying) 18 g

   medium-high heat

5. Melt the gravy butter in the same pan, add the flour and stir over medium heat for 5 min to make a roux the colour of milk chocolate. Gradually whisk in the stock until smooth, scraping up the browned bits. Stir in the brown cheese and cream until melted: the gravy turns glossy with a gentle caramel depth.

   Add in this stepButter (for the gravy) 25 gPlain (all-purpose) flour 2 tbspRich beef stock (homemade if possible) 300 mlNorwegian brown cheese (brunost), grated 20 gDouble (heavy) cream 2 tbsp

   medium heat

6. Return the meat cakes and their juices to the gravy, cover and simmer over low heat for 14 min, until no pink remains in the centre and they reach 72 °C inside. Season with salt and pepper.

   low heat

7. Put the peas in a small pan with 3 tablespoons of water and cook over medium heat for 4 min. Pour off most of the water, add the pea butter and a pinch of salt and crush roughly with a fork or masher: Norwegian ertestuing.

   Add in this stepFrozen peas 140 gButter (for the peas) 10 g

   medium heat

8. Serve the potatoes, meat cakes and plenty of gravy on warm plates, with the mushy peas and lingonberry jam.

   Add in this stepLingonberry jam 2 tbsp