Medisterkaker
Seasoned pork patties fried golden and simmered in gravy — a mainstay of the Christmas table.
Cultural Context & History
Alongside the Christmas ribbe you will always find medisterkaker — plump pork patties spiced with ginger and nutmeg. Fried and gravied, they are the season's reliable comfort.
Ingredients
- 500 g minced pork (medisterdeig)
- 1 1/2 tsp salt
- 2 tbsp potato starch
- 1/4 tsp each ground nutmeg, ginger and cloves
- 200 ml cold milk
- Butter, for frying
Recommended Tools
- Stand mixer with paddleBeats the farce to a smooth, springy emulsion.
- Cast-iron skilletHolds an even, steady heat for a deep golden crust.
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Step-by-Step Instructions
- 1
Work the minced pork with the salt until it turns sticky and cohesive.
- 2
Knead in the potato starch and the ground nutmeg, ginger and cloves until evenly worked through.
- 3
Pour in the ice-cold milk a little at a time, stirring vigorously so the mixture emulsifies into a smooth, glossy farce.
- 4
Shape into large round cakes with a spoon dipped in cold water, then fry in butter over medium heat for 5–6 minutes each side until golden and cooked through.
- 5
If you like, slip them into gently simmering pork broth to finish and warm through before serving.
Chef's Tip
Keep the milk and the mixing bowl fridge-cold: a pork farce behaves like a fine sausage mix, and any warmth splits it into a grainy, weeping cake.
Chef's Tip
Fry a small nub of the farce before shaping the rest — it is the only honest way to judge the salt and spicing, since raw pork tells you nothing.
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