These Norwegian-style fish cakes, or fiskekaker, are tender patties made from white fish, potato starch, milk, and gentle seasoning. Serve them with buttered potatoes, a crisp vinegar-dressed cucumber salad, and dill sauce for an easy meal inspired by everyday Norwegian cooking; family and regional versions vary in texture and seasoning.
Ingredients
- 1 lb (450 g) boneless, skinless cod or haddock, cut into 1-inch (2.5 cm) pieces and very cold
- 1 tsp (5 g) fine salt, plus more to season the potatoes
- 2 tbsp (16 g) potato starch
- 1/2 cup (120 ml) cold whole milk
- 1/4 cup (60 ml) cold heavy cream
- 1/3 cup (50 g) finely grated yellow onion
- 1/4 tsp (0.5 g) ground white pepper, or black pepper
- 1/8 tsp (0.25 g) ground nutmeg
- 1 tbsp (15 ml) neutral oil, for frying
- 1 tbsp (14 g) unsalted butter, for frying
- 1 1/2 lb (680 g) small waxy potatoes, such as baby Yukon Golds
- 2 tbsp (28 g) unsalted butter, for the potatoes
- 2 tbsp (6 g) finely chopped fresh dill, for the potatoes
- 1 English cucumber, about 12 oz (340 g), thinly sliced
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) cold water
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt, for the cucumber salad
- 1/8 tsp (0.25 g) ground black pepper
- 1/2 cup (120 g) sour cream
- 1 tbsp (3 g) finely chopped fresh dill, for the sauce
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) cold water, to thin the sauce if needed
Instructions
- Prepare the fish mixture. Pat the fish dry and keep it cold while you gather the remaining ingredients. Put the fish and 1 teaspoon salt in a food processor. Pulse in short bursts until the fish is finely minced and begins to look tacky, scraping down the bowl once or twice. Add the potato starch, onion, white pepper, and nutmeg; pulse briefly to combine. With the processor running on low, pour in the cold milk and cream gradually. Stop as soon as the mixture is smooth and holds together. Do not keep blending once it is cohesive, or the cakes may become dense. If you do not have a processor, mince the fish very finely with a knife and mix vigorously by hand in a chilled bowl.
- Shape the cakes and prepare the sides. With damp hands, shape the mixture into 8 patties, about 3 inches (7.5 cm) wide and 3/4 inch (2 cm) thick. Set them on a plate and keep them refrigerated while you prepare the other ingredients. In a bowl, stir the vinegar, water, sugar, salt, and black pepper until the sugar dissolves. Add the sliced cucumber and toss. In a second small bowl, stir together the sour cream, 1 tablespoon dill, and lemon juice; add the extra tablespoon of water if you prefer a thinner sauce. Cover both bowls and refrigerate them. Scrub the potatoes; halve any larger ones so the pieces are similar in size.
- Cook the potatoes. Put the potatoes in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt and bring to a boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook until a knife slips into the largest potato without resistance, about 15–20 minutes. Drain well, return the potatoes to the warm pan, and gently toss with 2 tablespoons butter and 2 tablespoons dill. Cover to keep warm.
- Pan-fry the fish cakes. While the potatoes simmer, heat the oil and 1 tablespoon butter in a large skillet over medium heat. When the butter is foaming but not browning, add the patties in a single layer, working in batches if necessary. Cook for about 4–5 minutes per side, adjusting the heat if the outsides brown too quickly. The USDA FSIS safe minimum for fish is 145°F (63°C); check the center of a thick cake with a food thermometer before serving. If it has not reached that temperature, cook it a little longer and check again. Transfer cooked cakes to a clean plate and repeat with the remaining mixture, adding a little more oil if the pan is dry.
- Finish and serve. Taste the potatoes and add salt if needed. Drain the cucumber salad briefly if there is excess liquid, then serve it alongside the hot fish cakes and potatoes. Spoon dill sauce over the cakes or pass it at the table. The recipe makes two fish cakes per person, with enough sides for a satisfying dinner.
Tips
- Keep the fish and liquids cold. Cold ingredients help the fish mixture bind and make it easier to shape. If the mixture becomes soft or sticky while you work, cover it and chill it for 10–15 minutes before forming the patties. That brief optional pause is not included in the recipe timing.
- Use potato starch for the classic springy texture. Potato starch is sold in many grocery stores near baking ingredients or in international aisles. Cornstarch is a practical substitute in the same amount, although the cakes may be a little less elastic. Do not replace it with an equal amount of flour, which can make the texture heavy.
- Choose a mild, firm white fish. Cod and haddock both work well; pollock is another useful option. Remove any pin bones and pat the fish dry before processing. Avoid adding wet fish straight from a thawing package, since extra moisture can make the mixture loose and harder to brown.
- Give the pan room. Crowding lowers the skillet temperature and encourages steaming rather than browning. Cook in batches and let the pan return to temperature between batches. Use a thin spatula to turn the cakes gently; they are tender before the first side has set.
Serving Suggestions
Bring the fish cakes to the table hot with the buttery dill potatoes, cucumber salad, and cool sour-cream sauce. The contrast is part of the appeal: soft, savory fish cakes meet crisp, lightly sweet-and-sour cucumber, while the potatoes make the plate more substantial. A few lemon wedges and extra chopped dill are easy additions, but the sauce already supplies a little citrus and herb flavor.
For a larger meal, add steamed green beans, buttered carrots, or a simple green salad. Rye bread or crispbread is useful for scooping up sauce and adds a familiar Nordic-style accompaniment. If serving buffet-style, keep the cooked cakes warm briefly in a low oven, around 200°F (95°C), while finishing the batches; avoid holding them there for an extended period, since the fish can dry out. Keep the cold sauce and cucumber salad chilled until serving.
Variations
Adjust the seasoning: White pepper and nutmeg give these cakes a gentle, traditional flavor, but black pepper is perfectly suitable. Add 1 tablespoon of chopped chives or parsley to the fish mixture for a greener note. Start modestly with additional herbs so they do not overwhelm the mild fish.
Make the cakes dairy-free: Use an unsweetened, neutral plant milk in place of the whole milk and cream, and fry in oil rather than butter. The cakes will be a little less rich. For a dairy-free sauce, use an unsweetened plant-based sour cream and thin it with lemon juice or water; check its flavor before adding extra salt.
Change the fish: A mixture of cod and haddock works well, as does pollock. The fish should be boneless and mild. Avoid using smoked or strongly flavored fish as the entire quantity, because its saltiness can dominate the mixture; if you want a smoky note, replace no more than a quarter of the fresh fish with flaked smoked fish and reduce the added salt.
Make smaller cakes: Shape the mixture into 12 small patties for a snack or buffet plate. They cook more quickly, so begin checking their centers earlier and still confirm 145°F (63°C) with a thermometer. You can also serve the fish cakes in a bun with cucumber salad and dill sauce, though that is a more casual variation than the potato supper.
Storage and Reheating
Refrigerate cooked fish cakes and potatoes within 2 hours of cooking, in separate airtight containers. They keep for 3–4 days in the refrigerator. Store cucumber salad and dill sauce separately so the cakes do not become wet; the salad is best within about 2–3 days, while the sauce generally keeps for 3–4 days when refrigerated. Discard food that has been left at room temperature for more than 2 hours.
To reheat fish cakes, place them in a covered skillet over low heat with a teaspoon of water, or warm them in a 325°F (163°C) oven until hot throughout. Check the center with a food thermometer: leftovers should reach 165°F (74°C). Reheat potatoes separately, covered, with a small splash of water or a little butter. The cucumber salad and sauce are served cold and should not be reheated.
For longer storage, freeze fully cooked, cooled fish cakes in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. For best quality, use within 2–3 months. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the texture may be slightly softer than freshly cooked cakes. The cucumber salad and sour-cream sauce are not ideal for freezing because their textures can separate or turn watery.
Frequently Asked Questions
Can I make the fish cake mixture ahead?
Yes. Shape the patties, cover them, and refrigerate for up to 1 day before cooking. Keep them cold, and cook them straight from the refrigerator, allowing an extra minute or two if needed. Always check the center of a cake with a thermometer and make sure it reaches 145°F (63°C).
Why are my fish cakes falling apart?
The mixture may be too wet, insufficiently mixed, or not set on the first side before turning. Pat the fish dry, measure the starch, and mix until the fish becomes tacky and the ingredients hold together. If the shaped patties are very soft, chill them for 10–15 minutes. Fry over medium heat and wait for a browned underside before flipping.
Can I cook the fish cakes without a food processor?
Yes. Chop the cold fish as finely as you can with a sharp knife, then mix it vigorously with the salt until it becomes sticky. Stir in the starch and seasonings, followed by the milk and cream a little at a time. The texture may be less uniform, but the cakes will still cook well if the mixture holds its shape.
Can I bake the fish cakes instead of pan-frying them?
Pan-frying gives the best golden crust, but baking is possible. Arrange the patties on a lightly oiled, parchment-lined sheet and brush their tops with a little oil. Bake at 400°F (204°C), turning carefully once, until browned and the centers reach 145°F (63°C). Timing depends on thickness, so use a thermometer rather than relying only on color.
What can I use instead of white vinegar in the cucumber salad?
Apple cider vinegar is a convenient substitute and gives the salad a slightly fruitier taste. Rice vinegar can also work, although it is usually milder, so taste the dressing and adjust the balance of vinegar, sugar, and salt before adding the cucumber. Avoid pouring in extra vinegar without tasting, since the salad should be bright but not harsh.
Are these the only traditional Norwegian fish cakes?
No. Norwegian fiskekaker vary by household and region: some are very smooth, while others are coarser, and seasoning and fish choices differ. This approachable version uses common white fish, potato starch, milk, and cream to make a tender cake with ingredients that are easy to find. It is a home-style interpretation, not a claim to represent every regional recipe.
Related
- Norwegian Lefse Recipe for Tender Potato Flatbread
- Norwegian Cruise Line French Toast Recipe Made at Home
- Norwegian Trout Recipe with Mustard-Dill Butter Sauce
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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