Fiskekaker (Norwegian Fish Cakes)

Method

1. 1

   Pulse the chilled fish with a good pinch of salt in a food processor until it forms a smooth, sticky paste.

2. 2

   With the motor running, beat in the potato starch, egg and milk in stages until the mixture turns pale, light and slightly elastic.

   💡 This beating is what makes fiskekaker springy instead of dense — don't rush it.

3. 3

   Fold in the grated onion and nutmeg by hand.

4. 4

   Wet your hands and shape the mixture into oval patties, about 8 in total.

5. 5

   Fry in butter over medium heat until deep golden and cooked through, 5 to 6 minutes per side.

6. 6

   Drain briefly and serve with boiled potatoes, buttered cabbage or lingonberry, and a squeeze of lemon.