VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Fiskekaker
Soft, pale Norwegian fish cakes made from a fine cod farce loosened with milk, seasoned with nutmeg and fried golden in butter. Served the everyday way, with boiled potatoes and the browned butter from the pan.
Method
- Put 150 g of peeled potatoes into a small pan of cold salted water, bring to the boil and simmer 18-20 minutes until a knife slides in easily. Drain and keep warm with the lid on.
- Run your fingers over 200 g of cod to find any stray bones, then cut it into 2 cm cubes. Keep the fish in the fridge until the moment you blitz it — a cold farce is what gives fiskekaker their bounce.
- Put the cold fish in a food processor with 0.5 tsp of fine salt and blitz for about 1 minute, scraping down once, until it turns from flakes into a sticky, glossy paste. Add 1 tsp of potato starch, 1 tbsp of finely grated onion, 1 pinch of nutmeg and 1 pinch of white pepper and pulse to combine.
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412kcal
40gprotein
28gcarbs
15gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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