Fjord Classic · Fish Cakes
Fiskekaker
📷 Closely related photo — Photo: Mogens Engelund / Wikimedia Commons · CC BY-SA 3.0
Norwegian fish cakes are traditionally made from haddock or cod, and the same fish mixture, poached instead of fried, becomes fiskeboller, Norway's fish balls.
White fish is blended into a smooth paste with potato starch, milk, and seasoning, shaped into patties, and pan-fried until golden. Oslo's fish markets and food halls, like Mathallen, sell them hot with remoulade or creamed peas.
Why it's made this way: Coastal fishing families needed a way to use up smaller or less prized fish, and grinding it into a paste made an affordable, filling dish that kept well.
More from Norway
Part of World of Street Food — 3443 dishes from 118 countries.
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