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Fish, European

Fiskekaker with carrots, potatoes and white sauce

Fiskekaker are Norwegian fish cakes made from blended cod, served with carrots, steamed potatoes and a white sauce. This recipe serves 4, takes 55 minutes, is rated easy, and costs €3.20 per serving. The trick is blending the cold fish while adding the milk gradually, so the mixture stays light instead of turning dense when cooked.

Tonight we're heading to Norway with fiskekaker, soft pan fried fish cakes, served with carrots, potatoes and white sauce.

Fiskekaker with carrots, potatoes and white sauce
Total time
55 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Fiskekaker are the small Norwegian fish cakes you find at fish stalls in Oslo, soft inside, golden and slightly crisp outside. Blending cod with egg and cornstarch gives a texture close to a fish quenelle, much lighter than a regular pan seared fillet. Nutmeg and milk soften the fish flavor without covering it up.

This is a solid pick for a weeknight when you want a change from plain pan fried fish, without any real fuss. Kids tend to like the tender texture of the cakes and the mild white sauce, which feels a bit like a bechamel. Sliced carrots and steamed potatoes keep the plate simple, making this a dish that works for a quiet Sunday or a rushed dinner alike.

The ingredients

4 people

Fish counter

  • Cod loin 600 g

Fruits and vegetables

  • Onion 1
  • Carrots 600 g
  • Potatoes 800 g
  • Parsley 4 sprigs

Dairy

  • Egg 1
  • Milk 30 cl
  • Butter 70 g

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Flouroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose, Gluten

The step by step recipe

  1. Blend the cod with the onion, egg, cornstarch, nutmeg, salt and pepper, adding 10 cl of milk little by little.

    Add the milk in a thin stream, the mixture stays firm but soft.

  2. Steam the potatoes and carrots. 22 min

    Cut the carrots into thick rounds, they hold up well during cooking.

  3. Make the white sauce with 30 g of butter, the flour and the rest of the milk, season to taste. 8 min

    Stir constantly, it turns smooth and coats the spoon.

  4. Shape the mixture into cakes with wet hands and brown them in butter. 12 min

    Wet your hands, the mixture sticks much less.

  5. Serve the cakes with the vegetables, the white sauce and parsley.

    Let the cakes rest for a minute, they hold together better.

Our tips to get it right

  • Drain the cod well before blending it, too much moisture makes the mixture soft and hard to shape into cakes.
  • Cook a small test patty in the pan before shaping the rest, so you can adjust the seasoning of the whole batch if needed.
  • Don't let the butter get too hot when browning the cakes, high heat browns them before they cook through.

The variations

  • Swap the cod for hake or pollock, two white fish that give an equally soft mixture.
  • For a fish free version, replace the cod with blended mushrooms and a bit of breadcrumbs, keeping the same white sauce and vegetables.
  • For a quicker version with kids in mind, shape small round cakes and serve simply with mashed potatoes instead of steamed vegetables.

What to serve it with

  • Buttered rye bread
  • Cucumber salad with dill
  • Cold lemon water

Storage

The cakes keep for 2 days in the fridge in a closed container, stored separately from the sauce and vegetables. They freeze well raw or cooked, laid flat on a tray before bagging. Reheat the cakes gently in a pan or oven, and the white sauce over low heat while stirring so it doesn't stick.

Questions about this dish

Can you make the fish mixture ahead of time?

Yes, you can blend the mixture the day before and keep it in the fridge in a closed container. Shape and cook the cakes the same day you serve them so they stay soft.

Why is my fiskekaker mixture too runny?

This usually happens when the milk was added too fast or the cod was still wet. Add an extra spoon of cornstarch and let the mixture rest in the fridge for a few minutes before shaping.

Can you freeze fiskekaker?

Yes, both raw and cooked cakes freeze well when laid flat on a tray before being bagged. Thaw them in the fridge before pan frying or reheating.

Do kids like this dish?

Yes, the soft texture of the cakes and the mild white sauce usually go down well with kids. You can shape smaller cakes for younger children and serve them with mashed potatoes.

How long does it take to make fiskekaker with carrots, potatoes and white sauce?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in fiskekaker with carrots, potatoes and white sauce?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fiskekaker with carrots, potatoes and white sauce cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose, gluten. Always check the labels of the products you buy.

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