Norway - Fiskekake
Nevada Berg, a Utah native, now lives in Norway with her Norwegian husband, exploring her adopted country and bringing readers of her blog local recipes from family and afar. These fishcakes are from her family, and are reminiscent of fishcakes found in boutiques and stores over Norway, with a browned crust, a hint of nutmeg, and a fluffy texture. Fiskekake are enjoyed all through the day, with poached eggs for breakfast, on an open-faced sandwich for lunch, snuggled in a burger, or with boiled potatoes for dinner.
Simple Fish Cakes - Fiskekake (Makes around 15 fish cakes)
Ingredients
- 10.6 oz (300g) fresh pollock, haddock or cod (must be fresh, otherwise you will not achieve the desired texture)
- 1 1/4 cup (3 dl) whole milk
- 3/4 tsp salt
- ½ tsp nutmeg
- ½ tsp white pepper
- 2 Tbsp potato starch
- Butter, for frying
Method
- Cut the fish into pieces (ensure there are no bones and no skin). Place the fish in a food processor or blender and start processing. While the machine is going, slowly add the milk followed by the spices and lastly by the potato flour. Process two to three minutes longer. The consistency should be like a semi-thick paste. It should be very smooth.
- Heat a large frying pan with a good amount of butter over medium-high heat.
- Take a large spoon (dipped in a glass of warm water) and scoop out large spoonfuls of the fish mixture. Shape into rounds the size of a tennis ball with the palm of your hand and place in the pan. Lower the heat to medium and fry a couple at a time, turning them over when they become golden brown. Each side will cook for a couple of minutes. You can check whether they are finished by pressing down on the center of each cake and seeing if they have firmed up quite a bit.
- Serve warm. These are delicious on their own as a snack or as a meal with boiled potatoes and drizzled with a little melted butter.
Recipe courtesy of North Wild Kitchen
