- 400 g pollock, haddock or lythe fillet
- 2 tsp salt
- 0.5 tsp pepper
- 0.5 tsp nutmeg
- 1 tbsp potato starch
- 1 tbsp chopped onion
- 2.5 dl milk
Method
1. Cut the fillet into pieces and process it with salt in a food processor until it forms a sticky dough. It is important to do this first, before mixing in other ingredients!
2. Add the dry ingredients and process until well mixed
3. Gradually add the milk, mixing until it forms a smooth farce
4. Fry the fish cakes immediately
Tips
The most important thing is that the fish is thoroughly processed with the salt. You'll know it's ready when it forms a sticky ball. You can process the dry ingredients quite quickly, about 15 seconds, as they will mix into the farce while you gradually add the milk. Adding the milk gradually means you add it while the food processor is running. Take a few breaks from adding the milk to allow the farce to come together, about half a minute each time. It's important to use a spatula along the edge of the bowl when you're done adding the liquid. Process for another half minute at the end.
Recipes: Patrik Hanson ( Haugesund )
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