Categories: Pork, Main dish, Norwegian, Christmas 
      Yield: 20 cakes 
  
      1 kg Ground pork 
      3 ts Salt 
      5 tb Potato flour 
    3/4 ts Pepper 
    1/2 ts Ground nutmegs 
    1/4 ts Ginger 
      5 dl Milk 
  
  Ground pork: Use a blend of minced fat and lean pork. Should contain about 
  20% fat. 
  Milk: Should be high in fat. 
  Potato flour: I guess corn starch will do just as well. 
  Mix the meat with salt until sticky. Add flour and spices. Add milk, a 
  little a time. Be sure the meat gets sticky between each time you add 
  milk. The resulting blend should not be too firm. Make balls the size of a 
  small child's fist. Fry in a hot frying pan, when the are chestnut brown 
  put them in simmering water or broth. Takes about ten minutes to get 
  finished.