Fiskekaker (Norwegian Fish Cakes)
In short: Light, springy fish cakes of cod blended with milk, cream, onion and nutmeg, fried in butter and served with potatoes and carrots. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
In Norway, fish cakes are a weeknight staple, and fiskekaker are the light, springy kind: white fish blended to a smooth paste with milk, cream, onion and a little nutmeg, then fried in butter. They are not dense or crumbed. Most families serve them with boiled potatoes, carrots and melted butter. Cod and haddock are the classic fish.
Instructions
- Put the cold fish and salt in a food processor and pulse for 30 seconds until it forms a coarse paste.
- Add the onion, potato starch, nutmeg and pepper. With the machine running, pour in the milk and cream slowly until the mixture is pale, smooth and light. Do not overprocess.
- Chill the mixture for 20 minutes. With wet hands or two wet spoons, shape it into 8 oval cakes about 2 cm (3/4 in) thick.
- Heat half the butter and the oil in a large nonstick skillet over medium heat. Fry the cakes in two batches for 3 to 4 minutes per side, until golden and cooked through (63°C / 145°F).
- Serve hot with boiled potatoes, carrots and melted butter with chives.
Tips
- Keep the fish, milk and cream very cold. Warm ingredients stop the mixture from binding and it can turn grainy.
- Fry one small spoonful first to test the seasoning and texture. If it is loose, add another tablespoon of potato starch to the mixture.
Questions and answers
What is the difference between fiskekaker and fiskeboller?
Fiskekaker are pan-fried patties. Fiskeboller are made from a similar mixture but are poached in stock and served in a white sauce.
Can I use frozen fish for fiskekaker?
Yes. Thaw it fully in the fridge, drain and pat it dry, then keep it very cold. Excess water makes the mixture loose.
Can I freeze fiskekaker?
Yes. Freeze the cooked cakes for up to 2 months. Thaw overnight and reheat in a skillet over medium heat for a few minutes per side.
How long does it take to make Fiskekaker (Norwegian Fish Cakes)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Fiskekaker (Norwegian Fish Cakes)?
About 450 kcal per serving, with 32 g of protein, 44 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 44 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
