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Norwegian Fishcakes

Too few ratings

Herman Naess

Community Member

“Serve with boiled veggies and oven potatoes.”

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g white fish
1 tsp salt
1½ tbsp potato flour
egg
100 ml milk
¼ tsp white pepper
2 tbsp leeks
2 tbsp butter
1 tsp curry powder
1 tbsp butter
150 ml starch water
2½ tbsp flour
150 ml milk
2 tbsp chives
  • Step 1/4

    • 600 g white fish

    Remove skin and bones from fish. Cut into cubes.

  • Step 2/4

    • 1 tsp salt
    • 1½ tbsp potato flour
    • egg
    • 100 ml milk
    • ¼ tsp white pepper
    • 2 tbsp leeks

    Blend into food processor with salt. Pulse for 20 sec until the fish is roughly blended. Pulse for another 20 sec and add potato flour, pepper and the egg. Gradually add milk while pulsing. Add leeks.

  • Step 3/4

    • 2 tbsp butter

    Use spoon to form fish mixture into flat cakes. Heat pan to high heat and add butter. Fry cakes until brown and keep warm in oven.

  • Step 4/4

    • 1 tsp curry powder
    • 1 tbsp butter
    • 150 ml starch water
    • 2½ tbsp flour
    • 150 ml milk
    • 2 tbsp chives

    Melt butter in saucepan and add curry powder. Stir inn flour and gradually add the starchy water and milk. Stir well and let simmer for a few minutes. Salt and pepper to taste. Add chives.