Homemade meatcakes are so good!
Ingredients
Meatcake
- 1,5 kg minced meat
- 1 pcs egg
- 3 tsp ginger
- 2 dl breading flour
- 2 tsp salt
- freshly ground pepper
- butter for frying
Creamed cabbage
- 1 pcs head of cabbage
- 3 tbsp wheat flour
- 3 tbsp butter
- 2 dl boiling water from the cabbage
- 3 dl milk
- 1 dl whipping cream
- 1 tsp ground nutmeg
- salt and pepper
Brown sauce
- 3 tbsp wheat flour
- 3 tbsp butter
- 8 dl broth
- a little soy sauce
- salt and pepper
I have loved meatcakes for as long as I can remember. I do not eat it often, but when autumn comes I always have to make meatcakes for the whole family. I still can not help but crush the potatoes with the sauce and I usually end up eating a little too much when there are meatcakes on the menu. It is easy to make, and therefore I always make a double portion, which I like to freeze.
Step 1
Place the minced meat in a large bowl. It is important to start with salt when making a minced meat. When I make meatcakes, I use the best tool I have in the kitchen, namely my hands. Wash your hands well and rub the salt well with the minced meat until you get a slightly sticky mass.
Step 2
Now add the breading flour, egg, pepper and ginger and use your hands again. It is important that it is mixed well together. It's a little dirty, but the best way to do it.
Step 3
Before you start shaping all the meatcakes, take some of the mixture and fry in a frying pan. Then you get the opportunity to taste before you have baked all the cakes. There are a number of different salt content in different types of minced meat. If this one tastes good, just keep going. If it is missing something, you can season a little more. Then it's time to shape the mince into meatcakes. The easiest way to do this is to use your hands and a wet spoon. Gently shape the meat with your hand and spoon until you get a suitable size.
Step 4
Place all the meatcakes on plastic wrap or a clean counter and you are ready to start baking. I always use an iron frying pan, because it retains heat better. Add a good lump of butter and 4-6 meatcakes at a time. Bake on high heat so the meatcakes get a nice crust. This gives a very good taste to the sauce.
Step 5
I fry the meatcakes for only 1-2 minutes so they get a nice crust, but are completely raw inside. I pull the meatcakes in the sauce afterwards. Check out the recipe for brown sauce on my page or in the cookbook.
