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
- 1 kg of haddock meat
- 1 tbsp salt
- 3 tbsp potato flour
- 1 ts nutmeg
- 1 liter whole milk (Approximately)
- 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.
- Mix the salt well into the ground fish.
- Add the potato flour and mix well.
- 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.
- Add the nutmeg and mix well.
- Make medium size round cakes.
- 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.