Mormor’s recipe brings back delicious memories of a weekly Norwegian ritual and fabulous lemony fish cakes! They're so easy to make using cod or haddock.
When I was a kid growing up in Norway, trucks drove around the town selling groceries. There was the grocery truck, the meat truck, and the fish truck. When the trucks came by, all the housewives would go outside to do the shopping — it was the social event of the week.
Mormor especially loved the fish truck, because they had amazing fresh fish. And I loved the fish truck, because that meant Mormor would make her fabulous fish cakes. She would pick the best-possible white fish, like cod or haddock. Then, back in the kitchen, we would chop the fish by hand until fine and mix it with lemon zest, dill, and spices.
Mormor would fry the cakes in her beloved iron skillet — the same skillet she’d had since she was 18 years old. “All the flavor is in this skillet,” she would say. I always got the first fish cake out of the pan. Nothing made me happier than that fresh, warm, juicy patty. We ate fish cakes for lunch or dinner, always with a cucumber salad, boiled potatoes, melted butter, and a wedge of lemon on the side.
21 ounces fresh cod or haddock fillet, boneless and skinless (frozen will not work as well)
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons potato starch 2 tablespoons dill, chopped zest from 1 lemon, grated
- Use a sharp knife and finely chop the fish. Place in a bowl.
- Add salt, cream, potato starch, dill, lemon zest, and pepper.
- Mix well and leave in the fridge for 30 minutes.
- Heat the butter in a pan and shape the mixture to 8 fish cakes.
- Cook them about 3 minutes on each side. Serve with cucumber salad, boiled potatoes, lemon, and melted butter.
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