Norwegian Fish Cakes
Delight your taste buds with Norwegian Fish Cakes, a traditional Scandinavian dish that's as comforting as it is flavorful. Made with tender white fish fillets like cod, haddock, or pollock, and seasoned with a hint of nutmeg, these golden, pan-fried patties boast a delicate texture brought together by potato starch and milk. Quick to whip up in just 40 minutes, this recipe combines the richness of butter with the practicality of neutral oil for perfectly crisp exteriors. Serve these versatile fish cakes alongside boiled potatoes, vibrant lingonberry jam, or a refreshing green salad for a balanced, Nordic-inspired meal. Ideal for weeknight dinners or gatherings, these Norwegian Fish Cakes are a must-try for seafood lovers seeking a taste of Norway’s culinary heritage.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or pollock)
- 2 tablespoons potato starch
- 1 tablespoon all-purpose flour
- 1 large egg
- 150 milliliters milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 2 tablespoons butter
- 2 tablespoons neutral cooking oil (e.g., canola or vegetable oil)
Instructions
Cut the white fish fillets into smaller pieces and pat them dry with paper towels to remove any excess moisture.
In a food processor or blender, add the fish pieces, potato starch, flour, egg, salt, black pepper, and nutmeg. Process until you achieve a smooth mixture.
Slowly pour the milk into the food processor while pulsing, ensuring the mixture becomes smooth and slightly fluffy. Scrape down the sides of the processor as needed.
Transfer the fish mixture to a bowl and let it rest in the refrigerator for 10 minutes. This helps the mixture firm up for easier shaping.
Heat a large frying pan over medium heat and add 1 tablespoon of butter and 1 tablespoon of cooking oil. The combination of butter and oil will prevent the butter from burning while providing a rich flavor.
Using a wet spoon or your hands, shape the fish mixture into small patties about 2.5 inches (6 cm) in diameter and 1/2 inch (1.25 cm) thick.
Place the fish cakes in the hot pan without overcrowding and cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat this step in batches, adding more butter and oil as needed.
Once cooked, transfer the fish cakes to a plate lined with paper towels to absorb any excess oil.
Serve the Norwegian Fish Cakes warm with boiled potatoes, lingonberry jam, tartar sauce, or crisp green salad on the side.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 7.9 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 28.2 mcg | 141% | |
| Calcium | 334 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
