In most countries where fish is a staple food, some variety of fish cake or fish patty is also on the nation’s plate. They can be crispy on the outside and soft in the inside; crusted in breadcrumbs or corn meal; served warm or served cold. In some countries, fish cakes are more like fish patties; made from mostly fish, no flour, herbs + seasonings and perhaps an egg or two to help bind the mixture. As fish is a staple food here, Norway is no different. Norwegian fish cakes are very similar to that recipe, with the exception that they include potato flour, milk and baking powder.
Recently, INN, a division of the Stavanger Chamber of Commerce, hosted it’s first of a series of events focused on the Norwegian kitchen and local ingredients. The first event highlighted Norwegian fish cakes-
Norwegian Fish Cakes
500 grams fish filet (fish caught the same day is best; firm white fish like cod is traditional but use what you have/like)
30 grams potato starch
15 grams sea salt (this seems like a lot but it isn’t)
2 dl. milk
1 ss. baking powder
Place all ingredients in a food processor and blend until mixture becomes smooth and consistent. Some fish chunks can remain but mixture should be relatively smooth in texture. Wet hands with water, shape fish cake dough into patties and fry in a 50/50 mixture of butter and oil. Serve warm.