Vegan Kjøttkaker: Norwegian Lentil Cakes With Gravy

READY IN: 1hr 15mins




  • Boil 2-3 cups of water then lower the heat and simmer the lentils in it for about 30 minutes or until they are softened. Drain any excess water from them.
  • Run the cooked lentils through a food processor with the salt, pepper, nutmeg, ginger, and cornstarch/potato flour, doing a rough chop a few times.
  • The result you want is a sticky, kinda pasty consistency but it's okay if there are whole lentils still in there, it's quite good that way. Scrape the mixture into a medium bowl.
  • Gradually add soymilk to your seasoned lentil "ground beef". You may not need the entire 3/4 cup.
  • The cornstarch or potato flour should've helped bind the mixture, form patties by hand. You'll get about 10-12 small ones.
  • Scandanavian cooking often involves frying things in butter. To replicate this, I used Earth Balance. Cut off 1-2 tablespoons Earth Balance and cook the patties in it in a skillet, or use 1-2 tablespoons olive or canola oil to cook the patties for about 6-7 minutes on each side until browned.
  • This step, the "milk wash" is the next bit of Norwegian authenticity. Bring the soymilk to a boil in a saucepan then a low simmer. Place the browned patties in the soymilk and let simmer on low for 10-15 minutes, then remove with a slotted spoon-- don't get rid of the soymilk if you want to make the gravy though.
  • If you want to make the gravy, blend a tablespoon or two of cornstarch with a little cold water. I recommend cornstarch because flour doesn't have good thickening properties, and milk will thicken on heat but soymilk won't without a lot of cornstarch.
  • Add the cornstarch-water mix to the soymilk you used to cook the patties. Add the chopped onion, season with salt and pepper, and stir until thickened.
  • Regardless of if you make the gravy or not-- serve the lentil kjottkaker with boiled potatoes and peas, and lingonberry sauce (heh I get the jars of it from Ikea.).