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Norwegian Fish Cakes Recipe

Norwegian · Main course · 50 min total

Delicate and flavorful fish cakes made with fresh cod, potatoes, and aromatic spices, pan-fried to golden perfection. A classic Norwegian comfort food.

Ingredients

• 1 lb (450g) skinless cod fillet, cut into chunks
• 2 medium potatoes (about 12 oz/340g), peeled and cubed
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh dill
• 2 tablespoons vegetable oil, for frying

Instructions

1. Place potatoes in a saucepan, cover with salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash until smooth. Set aside to cool slightly.
2. In a food processor, pulse cod until finely chopped. Transfer to a large bowl.
3. Add mashed potatoes, onion, butter, milk, egg, flour, salt, pepper, nutmeg, and dill to the cod. Mix well until combined. Refrigerate mixture for 30 minutes to firm up.
4. Shape mixture into 8 patties, about 3 inches in diameter and 1/2 inch thick.
5. Heat oil in a large skillet over medium heat. Fry fish cakes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. Serve hot with lemon wedges, tartar sauce, or a simple salad.

Tips

• Chilling the mixture helps the cakes hold together better during frying.
• Substitute cod with haddock or pollock if desired.
• Leftover fish cakes can be refrigerated for up to 2 days and reheated in a skillet.
• These freeze well: place uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.

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