🇳🇴 NorwayCatalog recipe
Finely worked white fish bound with potato starch and egg, fried into golden patties with a springy, almost bouncy bite inside.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Pulse the chilled fish with a good pinch of salt in a food processor until it forms a smooth, sticky paste.
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.
Fold in the grated onion and nutmeg by hand.
Wet your hands and shape the mixture into oval patties, about 8 in total.
Fry in butter over medium heat until deep golden and cooked through, 5 to 6 minutes per side.
Drain briefly and serve with boiled potatoes, buttered cabbage or lingonberry, and a squeeze of lemon.
Fish cakes are sold fresh from delis and fishmongers across Norway and are equally common made at home from whatever white fish is on hand that day. The potato starch binder, rather than breadcrumbs, gives them their distinctive light, springy texture, a technique carried over from a long coastal habit of working fish into forcemeats.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.