Fiskekaker, Norwegian fish cakes

 Light, fluffy, and unctuous, fiskekaker are a comforting staple of Norwegian home cooking. These delicate fish cakes, often made from cod or haddock, have a mild flavour and melt-in-the-mouth texture that embodies the essence of Nordic simplicity. Traditionally served with boiled potatoes, steamed vegetables, or nestled in a soft bun, they pair wonderfully with romsås, a creamy mayonnaise-based sauce with fish roe and gherkins that adds a bright, tangy contrast.

Ingredients 🇧🇻

400 g white fish fillet (cod or haddock), skinless and boneless

100 ml milk or cream

1 egg

2 tbsp potato flour (or cornstarch)

½ small onion, finely grated

½ tsp salt

¼ tsp white pepper

Butter or oil for frying

Method

Blend fish with salt until smooth.

Add the egg and mix again.Slowly pour in milk or cream while blending to create a light, fluffy paste.

Mix in grated onion, pepper, and potato flour.

Form small patties with wet hands.

Heat butter or oil in a pan over medium heat.Fry fiskekaker until golden on each side and cooked through (about 3–4 minutes per side).

Serve warm with potatoes and a spoon of romsås or fresh salad. Also great in a sandwich.

Below is a link to romsås 

Romsås