Norwegian Fiskekaker

Method

1. 1
   • cod fillet 600 g
   • salt 2 tsp

   Blitz the cod to a paste — Cut the cold cod into chunks and blitz in a food processor with the salt for a full minute, until it stops looking shredded and turns into a smooth, tacky paste. Salting first is what makes the cakes springy instead of crumbly, so keep the order.

2. 2
   • cornstarch 2 tbsp
   • egg 1
   • milk 2½ dl
   • onion ½
   • ground nutmeg ½ tsp
   • white pepper ½ tsp

   Emulsify with milk and egg — Add the cornstarch and egg and pulse to combine, then pour the cold milk in a thin stream with the motor running, stopping as soon as the mixture is glossy and thick enough to hold a soft peak. Pulse in the grated onion, nutmeg and white pepper.

3. 3

   Chill the mixture — Cover the bowl and chill the mixture for 20 minutes, so it firms enough to shape and the seasoning settles through it.

   ⏱20 min
4. 4
   • new potato 600 g
   • carrot 3

   Cook the potatoes and carrots — Boil the new potatoes and carrots together in salted water for 15-17 minutes, until tender to the point of a knife. Drain and keep warm.

   ⏱17 min
5. 5
   • butter 40 g

   Shape and fry the cakes — Shape the mixture with two wet spoons into patties about 1.5 cm thick. Fry in the butter over medium heat for 4-5 minutes a side, until deep gold and springy in the middle — keep the heat lower than feels right, or the outside browns before the centre sets.

   ⏱9 min
6. 6
   • butter 40 g
   • new potato 600 g
   • carrot 3

   Serve with browned butter — Serve the fish cakes with the potatoes and carrots, spooning the browned butter from the pan over the top.