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Norwegian Fish and Potato Cakes
Fiskekaker med Potet
Savory and tender cakes made from a blend of white fish, mashed potatoes, and finely chopped onions, seasoned with dill and pepper. These pan-fried cakes are a delicious way to enjoy fish, perfect as a light main course or a substantial appetizer.
🧂 Ingredienti
- 400 g Cooked white fish (like cod or haddock), flaked
- 300 g Mashed potatoes, cold
- 1 Small onion, very finely chopped
- 2 tbsp Fresh dill, chopped
- 1 Egg, lightly beaten
- 50 g All-purpose flour, for coating
- to taste Salt and freshly ground black pepper
- 2-3 tbsp Butter or vegetable oil, for frying
👨🍳 Istruzioni
- 1
In a large bowl, combine the flaked cooked fish, cold mashed potatoes, finely chopped onion, chopped dill, and beaten egg. Season generously with salt and pepper.
💡 Consigli Professionali: Using cold mashed potatoes helps the mixture hold its shape. - 2
Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the cakes tough.
💡 Consigli Professionali: The mixture should be firm enough to shape. - 3
Divide the mixture into 8 equal portions and shape them into patties or cakes, about 1.5 cm thick.
💡 Consigli Professionali: Wet your hands slightly to prevent sticking when shaping. - 4
Place the flour on a shallow plate. Lightly coat each fish cake in the flour, shaking off any excess.
💡 Consigli Professionali: Flour coating helps create a crisp exterior. - 5
Heat the butter or oil in a large non-stick skillet over medium heat. Carefully place the floured fish cakes into the hot skillet.
💡 Consigli Professionali: Ensure the skillet is hot before adding the cakes for even cooking. - 6
Fry the fish cakes for about 4-5 minutes per side, until golden brown and heated through. You may need to do this in batches.
💡 Consigli Professionali: Avoid overcrowding the pan to ensure a good sear. - 7
Remove the fish cakes from the skillet and drain on paper towels. Serve hot.
💡 Consigli Professionali: These are delicious served with a dollop of remoulade sauce or a simple lemon wedge.
💡 Consigli Professionali
- ✓You can use fresh or frozen white fish. If using frozen, ensure it is fully thawed and drained.
- ✓For a richer flavor, add a pinch of nutmeg to the mixture.
- ✓If the mixture seems too soft to shape, add a little more flour or chill it for 15-20 minutes.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add finely chopped chives or parsley for extra freshness.
- Incorporate a tablespoon of capers for a briny kick.
- Serve with a side of pickled beetroot or a simple green salad.