Norwegian Fish Cakes (Fiskekaker)
By Middagsarkivet
- Easy
- 4 servings
Fiskekaker are one of those dishes every Norwegian grew up eating, usually from a package in the freezer aisle, but home cooks who fish or who just want a fresher version make them with whatever white fish is on sale that day. Cod is the classic choice, though pollock, haddock, or halibut work the same way.
The potato starch is what gives the patties their characteristic light, almost springy texture, different from a crab cake or a British fish cake built on mashed potato. They are eaten year round as a weeknight dinner, packed cold into a lunchbox the next day, or served open faced on rye bread with a smear of butter.
How to make it
- 1
Make the fish paste
Put the cod chunks, potato starch, milk, egg, salt, black pepper, and nutmeg into a food processor and blend until you have a smooth, slightly sticky paste with no visible chunks of fish.
- 2
Add the onion
Add the grated onion and pulse a few times just to distribute it through the paste.
- 3
Chill the mixture
Cover and refrigerate the paste for 15 minutes; it firms up and is much easier to shape once cold.
- 4
Shape the patties
With wet hands or two spoons, shape the mixture into 12 patties about 2 1/2 inches (6cm) across and 3/4 inch (2cm) thick.
- 5
Fry the patties
Melt the butter in a large skillet over medium heat. Fry the patties in batches, 4 to 5 minutes per side, until golden brown and cooked through to at least 145°F (63°C) at the center.
- 6
Serve
Transfer to a plate and serve hot, warm, or cold.
A couple of tips
Wet your hands before shaping the patties; the paste is sticky and this keeps it from sticking to your fingers instead of holding its shape.
Fry a small test patty first to check the seasoning before shaping the rest.
Don't crowd the skillet: fry in batches so the butter doesn't burn and each patty gets an even crust.
What you need
- food processor
Serving
Serve with boiled potatoes, melted butter, and a squeeze of lemon, or open faced on buttered rye bread with cucumber slices and dill.
Storing it
Cooked fish cakes keep in an airtight container in the refrigerator for up to 3 days. They also freeze well, cooked and cooled, for up to 2 months; thaw in the refrigerator overnight and reheat in a skillet.
Questions and answers
- Can you freeze Norwegian fish cakes?
- Yes, freeze them cooked and fully cooled in a single layer, then transfer to a bag once solid; they keep for up to 2 months and reheat well in a skillet.
- What fish can you use instead of cod?
- Pollock, haddock, or halibut all work the same way; any mild, firm white fish is fine.
- Can you make the fish paste ahead of time?
- Yes, the raw paste keeps in the refrigerator for up to a day before shaping and frying; it also firms up nicely, which makes shaping easier.
- What do you serve with fiskekaker?
- Boiled potatoes and melted butter is the everyday version; a simple white sauce, remoulade, or lingonberry preserves on the side are common too.
- Can potato starch be left out?
- No, it is what holds the paste together and gives the patties their texture; cornstarch is the closest substitute if potato starch isn't available.
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| Date | Step | Model | Usage | Time | Cost |
|---|---|---|---|---|---|
| Sep 18, 2026 | Wrote the recipe | anthropic/claude-sonnet-5 | 6,614 in · 3,795 out tokens | 45.2 sec | $0.051 |
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