Best 3 Norwegian Fish Cakes Recipes
Embark on a culinary journey to the heart of Norwegian cuisine with our delectable Norwegian fish cakes. These savory patties, known as fiskekaker in Norwegian, are a testament to the country's rich seafood traditions. Made with a blend of flaky white fish, potatoes, and aromatic herbs, these fish cakes are a symphony of flavors and textures that will tantalize your taste buds. Served with a dollop of tangy remoulade sauce, these golden-brown cakes are perfect for a quick and satisfying meal or as an elegant appetizer.
Our comprehensive guide provides three enticing recipes to suit your preferences and dietary needs. The classic Norwegian fish cakes recipe offers an authentic taste of this traditional dish, while the gluten-free version caters to those with gluten sensitivities. For a healthier twist, try our baked Norwegian fish cakes, which offer a lighter alternative without compromising on flavor.
Whether you're a seasoned home cook or a culinary novice, our recipes are designed to guide you effortlessly through the process of creating these Norwegian delicacies. With step-by-step instructions, helpful tips, and stunning food photography, we'll help you craft perfect fish cakes that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and let's embark on this delightful culinary adventure together.
NORWEGIAN FISH CAKES
Make and share this Norwegian Fish Cakes recipe from Food.com.
Provided by Annebritt
Categories Norwegian
Time 50m
Yield 12 Cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend all ingredients in food processor, may need to do in batches.
- Form 3 - 4 diameter patties.
- Fry in about a half inch of half olive oil and half canola oil about 2 mins per side. Drain on rack or paper towels and serve while hot. Can cool, and reheat covered in a 350 degree oven. Freeze fairly well for about 3 mos.
GOLDEN FISH CAKES
Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.
Nutrition Facts :
NOVA SCOTIA FISH CAKES
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
Steps:
- Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right fish: For the best results, use a firm-fleshed fish such as cod, haddock, or salmon.
- Soak the bread in milk: This will help to bind the fish cakes together and make them moist.
- Don't overmix the fish cakes: Overmixing will make the fish cakes tough.
- Use a hot skillet: This will help to sear the fish cakes and prevent them from sticking.
- Serve the fish cakes with your favorite sides: Some popular options include tartar sauce, lemon wedges, and mashed potatoes.
Conclusion:
Norwegian fish cakes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect Norwegian fish cakes every time.
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