Ingredients with Measurements:
- 1 pound of white fish fillets (such as cod or haddock)
- 1/2 cup of breadcrumbs
- 1/2 cup of milk
- 1 egg
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped celery
- 1/4 cup of finely chopped parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of all-purpose flour
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. Cut the fish fillets into small pieces and place them in a large mixing bowl.
2. Add the breadcrumbs, milk, egg, onion, celery, parsley, salt, pepper, and nutmeg to the bowl.
3. Mix all the ingredients together until well combined.
4. Shape the mixture into small patties, about 2 inches in diameter.
5. Place the flour on a plate and coat each fish cake in the flour.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Add the fish cakes to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through.
8. Remove the fish cakes from the pan and place them on a paper towel to drain any excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 8 fish cakes
Nutritional information:
Calories: 160
Fat: 6g
Carbohydrates: 12g
Protein: 14g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Green onions can be used instead of regular onions.
- Dill can be used instead of parsley.
Variations:
- Add chopped shrimp or crab meat to the mixture for a seafood medley.
- Add grated Parmesan cheese to the mixture for a cheesy twist.
- Serve the fish cakes with a side of tartar sauce or lemon wedges.
Tips and tricks:
- Make sure to drain any excess liquid from the fish before adding it to the mixing bowl.
- Wet your hands before shaping the fish cakes to prevent the mixture from sticking to your hands.
- Make sure the oil is hot before adding the fish cakes to the pan to prevent them from sticking.
Storage instructions:
Store the fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish cakes in a frying pan over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the fish cakes on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with a sprig of parsley or a lemon wedge.
Pairings:
Serve with a side of mashed potatoes or rice.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the fish cakes are falling apart in the pan, try adding more flour to the mixture to help bind it together.
- If the fish cakes are too dry, try adding more milk to the mixture.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Fiskekaker is a traditional Norwegian dish that has been around for centuries. It was originally made with leftover fish and potatoes, but has since evolved into a popular dish made with fresh fish and other ingredients.
Flavor profiles:
Fiskekaker has a mild and savory flavor with hints of onion, celery, and nutmeg.
Serving suggestions:
Serve the fish cakes as a main dish for lunch or dinner.
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Region: Norwegian