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“This traditional fish cake recipe which comes from the village called Rasvåg on the island Hidra in Southern Norway. They are crispy on the outside and soft on the inside and can be served warm or cold. If you want to be adventurous, you can add some fresh herbs to the recipe such as chives, thyme, parsley, or mint. Fish cakes can be served with a variety of things such as boiled potatoes and Vegetables. They can also be served as an open-faced sandwich with remoulade. Personally, my favorite is having them warm on a nice fresh roll with some good mayonnaise.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove all small bones and cut the fish into strips with a knife. Put the fish and onion into a food processor and process until it becomes a firm mass.
  2. Add pepper and potato flour then the nutmeg. Add ice-cold milk while the food processor is running.
  3. Shape into flat cakes. Fry them in butter or margarine for 3-4 minutes on each side. Do not use too high heat.

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