These easy-to-prepare Norwegian pork patties are excellent for appetizers or mains. Made of ground pork and with a hint of nutmeg and ginger, they will surely be a hit for kids and adults. Yum!
Nope, these are not Norwegian meatballs. 🙂
Norway’s traditional meatballs have ground beef in them, while these patties only contain ground pork — a noticeable difference in the taste of the meat.
You will notice that no egg or breadcrumbs are added to these patties, but don’t worry; they will not fall apart.
Just expect moist and deliciously spiced ground pork patties that you can easily enjoy on their own or with some of your favorite side dishes.
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- Ground pork – also called minced pork in some parts of the world.
- Milk – I typically use whole cream milk to make these Norwegian patties.
- Potato flour – you can also use cornstarch as a substitute.
- Oil – I always use canola oil to fry the patties.
- Spices & seasoning – ground ginger, nutmeg, salt, and ground white pepper.
Start making these Norwegian patties by combining the following in a medium-sized bowl: ground pork, some milk, potato flour, ginger powder, nutmeg, salt, and pepper.
Mix to combine everything evenly.
Take at least a heaping tablespoon of the seasoned ground meat and use your hands to form it into a ball.
Push the ball from the top to shape them into patties.
Place all the formed patties on a plate or tray while preparing the oil for frying.
Heat the vegetable oil in a medium to large pan over medium-high heat.
Once the oil is ready, fry the patties in batches, and adjust the heat to medium to avoid browning them too soon.
Place the cooked patties on top of kitchen paper to absorb excess oil.
Transfer into plates — your ground pork patties are now ready for serving!
- Make sure you add the milk slowly. Start with six tablespoons of milk, then mix and add more if you think it’s needed.
The ground pork patty should be sticky, not wet.
- Melted butter is sometimes used for frying — instead of vegetable oil. The patties are then pan-fried, not deep-fried.
- These ground pork patties can also be baked. I find that setting (and preheating) the oven to 180°C (350°F) allows the patties to cook without browning them too much.
What to serve with these ground pork patties?
Boiled potatoes are the simplest accompaniment to Norwegian patties.
But most locals love them with mashed potatoes and brown gravy — the same way meatballs are generally served. 🙂
Simple and easy, right? So, give these ground pork patties a try one of these days!
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Norwegian Pork Patties Recipe
- 1 pound ground pork (500 grams)
- 2 teaspoons potato flour
- 1 teaspoon ground ginger (same as ginger powder)
- 6 to 8 tablespoons milk
- pinch nutmeg
- salt and pepper, to season
- oil, for frying
- Combine the following in a medium-sized bowl: ground pork, a bit of milk, potato flour, ground ginger, nutmeg, salt, and pepper.
- Mix everything evenly.
- Take at least a heaping tablespoon of the seasoned ground meat and use your hands to form it into a ball.
- Push the ball from the top to shape them into patties.
- Place all the formed ground pork patties on a plate or tray while preparing the oil for frying.
- Heat the vegetable oil in a medium to large pan over medium-high heat.
- Once the oil is ready, fry the patties in batches, and adjust the heat to medium to avoid browning them too soon.
- Place the cooked patties on top of kitchen paper to absorb excess oil.
- Transfer into plates — serve and enjoy your Norwegian patties!
Cook’s Tip: Do not add the milk all at once. Start with five tablespoons, then add more if you think it’s needed — the ground pork patties mixture should be sticky, not wet.