Smooth, bouncy fish cakes made from ground cod and potato starch, pan-fried until golden. A beloved everyday Norwegian dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lemon wedge, fresh dill
Accompaniments: boiled potatoes, creamed peas
Instructions
-
1
Process cod in a food processor until completely smooth. Add egg, potato starch, salt, nutmeg, and white pepper.
-
2
Gradually add cold milk while processing until mixture is smooth and elastic.
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3
Shape into oval patties with wet hands. The mixture should be smooth and slightly sticky.
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4
Pan-fry in butter over medium heat for 3-4 minutes per side until golden brown. Serve with boiled potatoes and creamed peas.
Did You Know?
Norwegian fishmongers pride themselves on their fiskekaker recipes, and customers often have fierce loyalty to their preferred shop.
Chef's Notes
Equipment Tips
- food processor
- skillet
- spatula
Garnishing
lemon wedge, fresh dill
Accompaniments
boiled potatoes, creamed peas
The Story Behind Fiskekaker
Fiskekaker are one of Norway's most popular everyday fish dishes, eaten by virtually every Norwegian from childhood. The smooth, elastic texture comes from thorough processing of fresh fish with potato starch and milk.
Commercially produced fiskekaker are available in every Norwegian grocery store, but homemade versions from fishmongers are considered far superior. Each fishmonger guards their recipe, and customers develop strong loyalties.
The dish represents the Norwegian talent for turning abundant fresh cod into approachable, family-friendly meals. Fiskekaker are typically served with simple accompaniments that let the clean fish flavor come through.
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