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Norwegian Fish Cakes (Fiskekaker)



As a gift to you all i will share my family’s “secret” fish cake recipe. My family eat fish cakes at least once a week. Fish cakes is very kid friendly.

First of all it is important to use fresh fish, frozen fish will lose some of the starch that will keep the cakes together. If you want to use cod you should also add some haddock, pollock or cusk, if you don’t the cakes will most likely fall apart.

If you use a lot of pollock, your fish cakes will get a bit gray, but still very good.

How to make Norwegian fish cakes at home

Ingredients:

  • 1 kg of haddock meat
  • 1 tbsp salt
  • 3 tbsp potato flour
  • 1 ts nutmeg
  • 1 liter whole milk (Approximately)

Directions:

  1. It is important to use a meat grinder, no food processors. It is one of this tings we just do, we don’t ask why. Grind the fish meat at least two times, and then transfer to a food processor.
  2. Mix the salt well into the ground fish.
  3. Add the potato flour and mix well.
  4. The milk must be added in small quantities: one tablespoon at a time at the start. Mix well before you add another teaspoon of milk. The mixing process takes about 45 minutes in total. Continue adding the milk until the mixture has a texture of a moist paste.
  5. Add the nutmeg and mix well.
  6. Make medium size round cakes.
  7. Fry in butter on medium to high heat. About 3-4 minutes. Should have a nice brown surface on both sides.

Voila: You now have the world’s best fish cakes. Serve with potatos, grated carrot and melted butter. Or in a brown sauce and potatos. Or serve them as a hamburger to the kids.

9 thoughts on “Norwegian Fish Cakes (Fiskekaker)

  1. I will try this I live in Florida very hard to get fresh haddock it will have to be frozen
    Will that work
    I used to buy them on line in Seattle from Olsen
    Deli but they went out of business
    I understand they are back but no more fish cakes

    1. Hi Erik.
      Love your name by the way, It’s very Norwegian. You can use frozen fish. But be aware that the frozen fish will make the batter more loose than fresh fish.
      So you will need to add more potato flour than the recipe says.

      Good luck Erik.

      Kind regards,
      Food Norway

  2. Allot of times the quality of frozen fish is superior ove what you can by at the fish market, out of season, distance and how long it’s been sitting at the store. Frozen is okay 👌

  3. As a Norwegian living in the US I can confirm eh t this is the real thing. When we are in Norway or Iceland we buy fiskekaker in a store downtown and eat them as a snack right out of the bag they come in. You can also buy them frozen in the frozen section at any grocery store. A staple like smoked haddock and fiskepudding (fish pudding) which is very similar to fiskekaker but naked in a cake pan in the stove. This recipe is very good but yes? It’s gotta be made in a meat grinder. Got one on my Kitchenaid used to make fiskekaker more than grinding meat 🙂

  4. So after putting the fish through a meat grinder twice, we then put the resulting mixture into a food processor and blend it for a total of 45 minutes so that the milk can be added one tablespoon at a time. Is that written correctly? 45 minutes to have the food processor running seems a really long time. Most other recipes I’ve read say not to run the processor for too long or else the fish cakes will be tough.

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