Pork Patties in Gravy
Contains statutory allergens: Milk / dairy, Gluten
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Ingredients (13)
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Instructions (6)
Place cold minced pork into a bowl with salt. Knead until sticky and cohesive. Add potato starch, ground nutmeg, allspice, ginger, and black pepper.
Gradually incorporate cold milk into the meat mixture a little at a time until smooth and firm.
Shape the mixture into round patties using a wet spoon and your hand. Heat butter in a skillet over medium-high heat and brown the patties on both sides for 3–4 minutes until nicely coloured. Transfer to a plate.
In a heavy pot, melt the remaining butter and whisk in flour. Cook over medium heat, stirring constantly until dark nut-brown, about 5–7 minutes.
Gradually whisk in water and crumble in beef stock cubes to form a velvety brown gravy. Stir in brown cheese slices and allow them to melt.
Lower the medisterkaker into the gravy and simmer gently over low heat for 12–15 minutes until fully cooked through and juicy. Serve hot with boiled potatoes and lingonberry jam.
