Norwegian Fish Cakes (Fiskekaker) - Egg-Free

Ingredients

• about 450 g White fish fillets (cod, haddock, or pollock), skinned and boneless
• 3 tbsp Potato starch
• 0.75 cup Milk
• 0.25 cup Onion, finely chopped
• 1 tsp Salt
• 0.25 tsp White pepper
• 0.125 tsp Nutmeg
• 2 tbsp Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g white fish fillets into 2.54 cm chunks and place them in a food processor. Process the fish chunks until they are smooth.
2. 2Add the 3 tbsp potato starch, 0.75 cup milk, 0.25 cup finely chopped onion, 1 tsp salt, 0.25 tsp white pepper, and 0.125 tsp nutmeg to the food processor with the fish. Process everything until it is well combined into a smooth mixture.
3. 3Heat the 2 tbsp butter in a 30.48 cm skillet over medium heat, about 163°C.
4. 4Scoop about 1/4 cup of the fish mixture at a time and gently shape it into a flattened cake, about 7.62 cm in diameter and 1.27 cm thick.
5. 5Carefully place the fish cakes into the hot skillet, being careful not to overcrowd the pan. Fry the fish cakes for 4-5 minutes per side, until they are golden brown and the internal temperature reaches 63°C. You can tell they are done when they feel firm to the touch and are cooked through.
6. 6Serve the fish cakes hot with boiled potatoes and remoulade sauce.

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