Norwegian Fish Cakes
Tender, juicy fish cakes with a delicate hint of white pepper and nutmeg — a classic Norwegian home-style dish.
Ingredients
- white fish fillet800 g
- salt2 tsp
- ground white pepper0.5 tsp
- ground nutmeg0.5 tsp
- potato starch2 tbsp
- milk400 ml
- butter40 g
Instructions
Check the white fish fillet for skin and bones, then cut it into pieces. The white fish fillet and milk should both be well chilled.
Place the white fish fillet in the bowl of a food processor, add salt, and process for 15–20 seconds until the fish is well combined with the salt.
Add the white pepper, nutmeg, and half of the potato starch. Turn the processor to medium speed and pour in half of the milk in a thin stream.
Add the remaining potato starch and gradually pour in the rest of the milk. Blend just until smooth: overprocessing will make the mixture gluey.
Shape one small test patty, fry it, and check the seasoning; adjust the salt or white pepper if needed.
Dip a spoon in cold water and shape the mixture into flat patties. Melt the butter in a skillet over medium heat.
Fry the Norwegian fish cakes in butter for 2–3 minutes on each side, until golden brown and cooked through. Serve hot.
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