Norwegian Fishcakes
Description
Solveig, my grandmother, made these fishcakes, and they are low cal and deliciously simple - chilled or warm!
Ingredients
| 14 | Ounce | fish fillet (cod, haddock, pollock) |
| 1 1⁄2 | Teaspoon | Salt (or NoSalt) |
| 1 | Tablespoon | Potato Starch |
| 1⁄2 | Teaspoon | Pepper (white or pink (black pepper if you don't have either) |
| 3 1⁄2 | Ounce | Milk |
| 1 | Tablespoon | chives (finely chopped) |
Instructions
Grind the fish fillets once alone, then with the rest of the ingredients through a grinder, or everything in a food processor together.
Form six 3-ounce cakes and pan fry until golden in butter or butter flavored cooking spray. Afterward, let pull through in ½ inch of warm water. You can of course adjust the cakes's sizes to your preference.
I altered the recipe for American measurements, here is the original:
400 grams of fish fillet (cod, pollack, haddock)
1 ½ tsp salt
½ tsp white or pink pepper
1 tbsp potato starch
1 dl milk
1 tbsp finely chopped/diced chives
Notes
Suggested uses:
White gravy with baby shrimp
Serve over squash with carrot-raisin salad
Serve over rice pilaf.
Add warm or chilled cubed Fishcakes to Summer’s base salad,
Use in a sandwich, in a wrap, warm or chilled
Delicious with most mustards.