Norwegian Fish Cakes (Fiskekaker) - Egg-Free

Ingredients

• 1 lb 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

Instructions

1. 1Cut the 1 lb white fish fillets into 1-inch 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 12-inch skillet over medium heat, about 325°F (163°C).
4. 4Scoop about 1/4 cup of the fish mixture at a time and gently shape it into a flattened cake, about 3 inches in diameter and 1/2 inch 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 145°F (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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