Ready in 30 minutes
Like all classic dishes every family has a slightly different version of kjttkaker, and everyone's mother always makes the best. This recipe comes from my grandfather, and is one of my all time favourite dishes.
Place the meat in a large mixing bowl and add the salt, pepper, and ginger before mixing well.
Finely chop a medium onion and add to the bowl, knead well to combine the ingredients.
Crack an egg into a glass and whisk well before adding to the meat, again knead well to combine.
Sprinkle the potato flour over the meat and work it well into the mixture. If the consistency is not loose enough add water, a little at a time, always mixing well. If the mix is too loose, add a little more potato flour.
Fashion into small patties, and brown on both sides in a pan before placing in a pot of Brunsaus/Kjttkakesaus and simmering until cooked through.
Serve with boiled potatoes and brunsaus/kjttkakesaus. Many people also enjoy cranberry jam (US: jelly) with their kjttkaker.