When the craving for something light yet utterly satisfying strikes, I often find myself reaching for a platter of Simple Norwegian Fish Cakes. Picture this: the delightful crunch of golden crust giving way to a tender, flaky fish filling that’s subtly seasoned with nutmeg and a touch of pepper. It’s a dish that transports me to the serene Norwegian coastline, where fresh seafood reigns supreme.
I discovered this recipe when I was determined to shake off the monotony of fast food. With a few staple ingredients—just fresh cod or haddock, some creamy milk, and spices—I found a way to recreate those delicious coastal flavors right in my home kitchen. Perfect for busy weeknights or a cozy weekend gathering, these fish cakes are incredibly versatile and sure to please even the pickiest eaters.
So, if you’re ready to impress your family and friends with a dish that’s both simple and special, let’s dive into making these delightful Simple Norwegian Fish Cakes!
Why are Simple Norwegian Fish Cakes so irresistible?
Delightfully Crunchy: Each bite features a golden crust that perfectly contrasts with the flaky fish inside.
Quick and Easy: With minimal prep time, you can whip these up even on busy weeknights.
Flavorful and Comforting: The subtle hints of nutmeg and pepper elevate the dish, making it a true delight for your taste buds.
Versatile Serving Options: Pair with tartar sauce, lemon wedges, or a fresh salad for a meal that pleases everyone.
Crowd-Pleasing Appeal: These fish cakes are perfect for gatherings, effortlessly satisfying both seafood lovers and skeptics alike.
Guilt-Free Enjoyment: At just 130 calories per cake, indulge without the worry of fast food!
Simple Norwegian Fish Cakes Ingredients
For the Fish Mixture
• Fresh Norwegian cod – Use pollock or haddock if needed for a deliciously flaky texture.
• Whole milk – Substitute with extra creamy oat milk for a dairy-free option.
• Sea salt – A pinch enhances the overall flavor of your Simple Norwegian Fish Cakes.
• Ground nutmeg – This spice adds a warm, comforting aroma that complements the fish.
• Ground black pepper – A hint of spice balances the dish beautifully.
• Potato starch – Helps bind the fish mixture, ensuring a great consistency for frying.
For Frying
• Butter – Provides rich flavor and helps achieve a golden brown crust; avocado oil is a great alternative.
• Avocado oil – A healthy option that also offers a nice crispy finish when frying.
Pair these ingredients with your favorite sides, and you’re sure to create a delectable meal that will leave everyone wanting more!
How to Make Simple Norwegian Fish Cakes
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Prepare the Fish: Pat the fish dry thoroughly to remove any excess moisture. This step is key for achieving a crispy exterior once fried. Place the fish into the bowl of a food processor or blender.
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Blend the Mixture: With the processor running, slowly stream in the milk, then add the sea salt, ground nutmeg, black pepper, and potato starch. Blend for 2 to 3 minutes until you achieve a smooth, thick mixture.
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Shape the Cakes: Dip a large spoon in warm water to prevent sticking. Scoop out large spoonfuls of the fish mixture and shape them into 16 equal round discs, flattening them slightly for even cooking.
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Heat the Pan: Warm a large non-stick frying pan over medium-high heat. Add 1 tablespoon of butter or avocado oil for each batch to ensure a deliciously crisp crust.
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Fry the Cakes: Cook 4 fish cakes at a time for about 4 minutes on each side. They should turn golden brown and feel firm to the touch in the center when fully cooked.
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Serve and Enjoy: Present your hot Simple Norwegian Fish Cakes with a side of tartar sauce or aioli, along with lemon wedges and a sprinkle of fresh dill and parsley for an added burst of flavor.
Optional: Garnish with extra fresh herbs for a vibrant touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Simple Norwegian Fish Cakes are a fantastic option for meal prep enthusiasts! You can prepare the fish mixture and shape the cakes up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. To do this, simply follow the blending and shaping steps, then wrap the discs tightly in plastic wrap or keep them in a sealed container to prevent air exposure. When you’re ready to enjoy your fish cakes, just heat a bit of butter or oil in a non-stick pan and fry them for about 4 minutes on each side until golden brown and crisp. This way, you’ll have a delicious, homemade meal ready in no time, perfect for busy weeknights!
Simple Norwegian Fish Cakes Variations
Feel free to get creative with your Simple Norwegian Fish Cakes and make them your own!
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Gluten-Free: Substitute potato starch with cornstarch for a gluten-free version that keeps the same great texture.
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Herbed Version: Mix in fresh herbs like chives or dill into the fish mixture for an aromatic twist that’ll brighten every bite.
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Spicy Kick: Add a dash of cayenne pepper to the fish mixture for a delightful heat that will leave your taste buds tingling!
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Vegetable Boost: Incorporate finely chopped onions or bell peppers to add texture and flavor depth, making for an even more satisfying dish.
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Cheesy Delight: Fold in a bit of shredded cheese like cheddar or mozzarella for a creamy richness that complements the fish beautifully.
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Baked Option: For a healthier twist, bake the fish cakes in the oven at 400°F (200°C) for about 20 minutes instead of frying. Perfect for a lighter meal!
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Panko Coating: For an extra crispy exterior, coat the fish cakes in panko breadcrumbs before frying, giving you that delightful crunch.
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Asian Flair: Add a splash of soy sauce and a sprinkle of sesame seeds for an unexpected but amazing Asian-inspired flavor profile.
These variations offer a little something for everyone’s palate, making your Simple Norwegian Fish Cakes a dish everyone will love time and again!
How to Store and Freeze Simple Norwegian Fish Cakes
Fridge: Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through.
Freezer: For long-term storage, freeze cooked fish cakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Reheat directly from frozen, using a frying pan.
Reheating: To enjoy your Simple Norwegian Fish Cakes again, heat them in a non-stick pan with a little oil or butter on medium heat for 4–5 minutes, until crispy and heated through.
Avoid Room Temperature: Fish cakes should not be left out at room temperature for more than 2 hours to ensure food safety. Always refrigerate or freeze promptly!
What to Serve with Simple Norwegian Fish Cakes?
Creating a complete meal is a delightful way to complement the deliciousness of fish cakes, making every bite even more enjoyable.
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Crispy Green Salad: A bright, crunchy salad with fresh greens and a tangy vinaigrette balances the richness of the fish cakes beautifully. The freshness of crisp lettuce and cucumber keeps your meal light and invigorating.
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Creamy Coleslaw: This tangy side brings a delightful crunch and extra creaminess that pairs perfectly with the warm, flaky fish cakes. The contrasting textures make each bite an adventure!
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Garlic Bread: The aromatic, buttery goodness of warm garlic bread adds a heartiness that enhances your dining experience. It’s perfect for soaking up any leftover tartar sauce!
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Zesty Quinoa Salad: Packed with fresh herbs, cherry tomatoes, and a squeeze of lemon, this salad adds a refreshing, nutritious twist to your meal. The nutty quinoa complements the fish cakes wonderfully.
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Steamed Asparagus: Lightly dressed with olive oil and lemon, asparagus offers a tender, earthy flavor that beautifully contrasts with the fish cakes. This elegant side is not only delicious but also adds a vibrant green to your plate.
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Chilled White Wine: A light, crisp white wine, like Sauvignon Blanc, elevates your dining experience with its refreshing notes. The acidity cuts through the richness of the fish cakes, making each sip a perfect pairing.
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Homemade Tartar Sauce: While it’s often served alongside, a creamy tartar sauce enhanced with capers and herbs transforms into a flavorful dip that’s as essential as the fish cakes themselves.
With these delightful accompaniments, your meal will be a hit, leaving everyone satisfied and asking for seconds!
Expert Tips for Simple Norwegian Fish Cakes
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Fish Freshness Matters: Always use fresh Norwegian cod, pollock, or haddock. Frozen fish can lead to a mushy texture, so opt for fresh to maintain that delightful crunch.
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Avoid Moisture: Ensure you pat the fish dry thoroughly before blending. Excess moisture can prevent a crispy crust, leaving you with soggy fish cakes.
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Monitor Cooking Time: Cook the fish cakes for exactly 4 minutes on each side for a perfect golden brown finish. Overcooking can lead to dryness, so stay vigilant!
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Use Warm Water: Dip your spoon in warm water when shaping the cakes. This small trick helps the mixture release easily, giving you perfectly shaped fish cakes.
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Adjust Seasonings: Feel free to tweak the amount of nutmeg and pepper to suit your taste. Experimenting can elevate the flavor profile of your Simple Norwegian Fish Cakes!
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Serve Hot: For the best experience, serve the fish cakes hot and fresh off the pan. They lose their delightful crispiness as they cool, so enjoy immediately!
Simple Norwegian Fish Cakes Recipe FAQs
What type of fish is best for Simple Norwegian Fish Cakes?
Absolutely! Fresh Norwegian cod, pollock, or haddock are ideal for these fish cakes. Opt for skinless and boneless fillets to ensure a smooth mixture. Fresh fish guarantees that delightful, flaky texture; avoid frozen fish if you can, as it may lead to a mushy result.
How should I store leftover Simple Norwegian Fish Cakes?
The more the merrier! Store any leftover fish cakes in an airtight container in your refrigerator. They will stay fresh for up to 3 days. When ready to enjoy, reheat them in a skillet over medium heat for about 2 to 3 minutes per side until heated through.
Can I freeze Simple Norwegian Fish Cakes?
Absolutely! To freeze, first cook the fish cakes and let them cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. After that, transfer to a freezer-safe bag, where they can last for up to 3 months. When you’re ready to eat, reheat them directly from frozen in a pan.
What do I do if my fish cakes fall apart while frying?
Very! If your fish cakes fall apart, it may be due to excess moisture or insufficient binding agents. Make sure to pat your fish dry before blending, and ensure the potato starch is well mixed. If they still don’t hold together, try adding an extra tablespoon of potato starch to help bind the mixture better.
Are there any dietary considerations for Simple Norwegian Fish Cakes?
Definitely, especially for those with allergies! Be mindful of the milk if you’re serving anyone who is lactose intolerant; substitute with extra creamy oat milk for a delicious dairy-free option. Additionally, if you’re making these for pets like dogs, keep in mind that spices such as nutmeg can be harmful. Always consider dietary restrictions when preparing this dish!
Deliciously Simple Norwegian Fish Cakes That Everyone Will Love
Ingredients
Equipment
Method
- Pat the fish dry thoroughly to remove any excess moisture.
- Place the fish into the bowl of a food processor.
- Blend in the milk, sea salt, nutmeg, black pepper, and potato starch for 2-3 minutes.
- Shape the mixture into 16 equal round discs using a large spoon dipped in warm water.
- Warm a large non-stick frying pan over medium-high heat and add butter or avocado oil.
- Cook 4 fish cakes at a time for about 4 minutes on each side until golden brown.
- Serve hot with tartar sauce, lemon wedges, and fresh herbs.