Fiskekaker (Norwegian Fish Cakes)

Ingredients

• 1.5 lb cod or haddock fillet, skinned and cut into chunks
• 3 tbsp potato starch
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 egg
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/4 tsp white pepper
• 1 small onion, finely grated
• 3 tbsp butter, for frying
• 2 tbsp flour
• 1 cup fish or vegetable stock
• Boiled potatoes, to serve

Before you cook

• Pat the fish chunks completely dry with paper towel.

Steps

1. Pulse the fish in a food processor until finely minced.
2. Add the potato starch, cream, milk, egg, nutmeg, salt, and white pepper.
3. Process until the mixture turns smooth and slightly sticky.
4. Fold in the grated onion by hand.
5. Wet your hands and shape the mixture into small, flat patties.
6. Melt half the butter in a skillet over medium heat.
7. Fry the patties in batches for 4 minutes per side until golden brown and cooked through, adding more butter as needed.
8. Transfer the cooked patties to a plate and keep warm.
9. Melt the remaining butter in the same skillet over medium heat.
10. Whisk in the flour and cook for 1 minute.
11. Slowly whisk in the stock and simmer for 5 minutes until the sauce thickens into a light brown gravy.
12. Season the sauce with salt and pepper.
13. Serve the fish cakes with boiled potatoes and the brown sauce spooned over the top.