Fiskekaker

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Firm white fish fillets, finely minced or processed — 500 g (1 lb 2 oz)
Egg — 1
Plain flour — 2 tbsp
Milk — 60 ml (2 fl oz)
Ground nutmeg — 1/2 tsp
Salt and white pepper — to taste
Butter, for frying — 2 tbsp

Method

Process the fish with the egg, flour, milk, nutmeg, salt and pepper until smooth and slightly sticky.
Heat the butter in a frying pan over medium heat.
Shape the mixture into small patties using two spoons.
Fry the patties for 3–4 minutes per side until golden and cooked through.
Serve warm with a simple side of boiled potatoes or bread.

Introduction: Light, delicate fish cakes made from finely minced white fish, pan-fried until golden, a beloved Norwegian starter.

Cultural Background: Fiskekaker are a staple across Norwegian coastal communities, their light, slightly springy texture reflecting the country's tradition of skilled seafood preparation, and they're commonly sold ready-made at every Norwegian grocery store.

Tips: Process the fish mixture until smooth and slightly sticky, as this is what gives fiskekaker their characteristic light, springy texture. Cook over moderate heat so the patties cook through without burning.

Variations: Add a little finely chopped dill to the mixture for extra flavour. Serve with a remoulade or creamy sauce on the side.

Storage: Refrigerate cooked fiskekaker in an airtight container for up to 2 days.

Reheating: Reheat gently in a pan over low heat for a few minutes per side.

FAQs:

Q: What fish is traditionally used for fiskekaker?

A: Cod, haddock or a similar firm white fish, finely processed for a smooth, light texture.

Q: Are fiskekaker sold ready-made?

A: Yes, they're a common convenience item found in nearly every Norwegian grocery store, though homemade versions have a fresher flavour.