In Norway, where fish is a staple food, different variety of fish cakes or fish patty are a traditional nation’s plate. You can cook them in so many different ways, they can be crispy on the outside and soft in the inside; crusted in breadcrumbs or corn meal; served warm or served cold. The originals are made from mostly fish, herbs + seasonings and perhaps an egg or two to help bind the mixture. The Norwegian fish cakes include potato flour, milk and baking powder.
The, INN, a division of the Stavanger Chamber of Commerce, hosted it’s first of a series of events focused on the Norwegian kitchen and local ingredients.
Norwegian Fish Cakes
500 grams fish filet (fish caught the same day is best; firm white fish like cod is traditional but use what you have/like)
30 grams potato starch
15 grams sea salt (this seems like a lot but it isn’t)
2 dl. milk
1 ss. baking powder
You need to start cleaning the fish filet: once you’ve taken the sides of the fish off the spine, start at the tail and work your way through the body of the fish to take the skin off.
Put all the ingredients in a food processor and blend until mixture becomes smooth and consistent. Some fish chunks can remain but mixture should be relatively smooth in texture.
Wet hands with water, shape fish cake dough into patties and fry in a 50/50 mixture of butter and oil.
You can serve them warm without anything, but the best option is to cook them a second time in a big pan preparing a soup of vegetables with potatoes, carrots and oninos, and them put the fish cake at the end..... amazing plate!
Read my articles on Norway: