Zutaten für Norwegian Fish Cakes
- 3 cups cooked fish (Salmon or 2 cups Salmon + 1 cup Halibut), flaked
- Onion
- Evaporated Milk
- Water
- Nutmeg
- 2 large eggs, lightly beaten
- Cornstarch
- Butter
- Chicken Bouillon Cube
- 1 teaspoon salt
- Crisco
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Zubereitung von Norwegian Fish Cakes
- Finely dice the potatoes and onions. Place them in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.
- While the potatoes and onions cook, cook the fish. Steam or poach until cooked through but still flaky, about 8-10 minutes. Let cool slightly before flaking with a fork.
- Drain the potatoes and onions thoroughly. Return them to the pot and mash until smooth.
- In a large bowl, gently combine the mashed potatoes and onions with the flaked fish, eggs, flour, salt, pepper, and dill. Mix until just combined; don't overmix.
- Heat vegetable oil in a large skillet over medium heat.
- Shape the fish cake mixture into small patties, about 2-3 inches in diameter.
- Carefully place the fish cakes in the hot skillet and cook for about 3-4 minutes per side, or until golden brown and heated through.
- Serve immediately with your favorite sides, such as lemon wedges, tartar sauce, or a fresh salad. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
4g
Fat
44g
Carbs
5g