- 400, g of pollock, haddock, or whiting fillet
- 2 ts of salt
- 0.5 ts of pepper
- 0.5 ts of nutmeg
- 1 ss potato flour
- 1 ss chopped onion
- 2.5 dl milk
Procedure
1. Cut the fillet into pieces and process it with salt in a food processor until it forms a chewy dough. It's important to do this first, before mixing in the other ingredients!
2. Add the dry ingredients and mix until well combined
3. Carefully stir in the milk until it forms a smooth batter
4. Fry the fish cakes right away
Tips
The most important thing is to blend the fish well with the salt. You’ll know it’s ready when it forms a clump that feels firm to the touch. You can blend the dry ingredients fairly quickly—about 15 seconds—since they’ll mix into the mixture as you gradually add the milk. Adding the milk gradually means you pour it in while the food processor is running. Take a few breaks while adding the milk to let the mixture come together, about half a minute each time. It’s important to use a spatula to scrape along the edge of the bowl once you’re done adding the milk. Process for another half a minute to finish.
Recipes: Patrik Hanson (Haugesund)
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