Fiskekaker

Ingredients

• 1⅓ lbwhite fish filletcod, haddock or pollock; very fresh, skinless and boneless, cut into pieces, well chilled
• 1 tspsaltprocessed with the fish first so the mixture binds
• 2 tbsppotato starchto bind the mixture
• ¾ cupmilkice cold, added in a thin stream; can be partly or fully replaced by cream
• ½ tsppepperground, usually white
• ½ tspnutmegfreshly grated
• 1eggfor extra binding
• 3 tbspleekfinely sliced, folded in at the end; chives as alternative (optional)
• 2 tbspfresh herbsdill or parsley, finely chopped
• 2 tbspbutterfor frying, or margarine, or mixed with a little oil
• 1lemonwedges for serving or zest in the mixture (optional)

Method

1. Prepare and chill the fishSkin the white fish fillet, remove every bone and cut it into pieces. Chill the fish, milk and egg well; the mixture only binds when everything is cold.
2. Blend the fish with saltPut the fish pieces in the food processor with the salt and process until the mixture holds together.
3. Work in the milk and spicesAdd the potato starch, pepper and freshly grated nutmeg. With the machine running, pour in the ice-cold milk in a thin stream. Leave the mixture smooth or slightly coarser, as you like, but don't overprocess it.
4. Finish the mixture and chillFold in the egg and the chopped herbs, and the finely sliced leek and a little lemon zest if using. Chill the mixture for about 20 minutes so it firms up.
5. Fry a test cakeFry a small test cake in a little butter, taste it and adjust the mixture with salt, pepper or nutmeg if needed.
6. Shape the cakesWith a wet spoon or wet hands, shape the mixture into flat, round cakes.
7. Fry golden in butterHeat the butter in a frying pan until it foams. Fry the cakes in batches over medium heat for 3 to 5 minutes per side, until golden and cooked through.
8. Keep warm and serveKeep the finished cakes warm in the oven at 80 to 210 °F while you fry the rest. Serve hot, with boiled potatoes and melted butter or with a raw vegetable salad and lemon wedges.

Tips and variations

For Danish fiskefrikadeller, use cream instead of milk and add dill; serve them with remoulade and lemon wedges. Plain flour works in place of potato starch, and then chopped onion suits the mixture. Salting the fish for 10 minutes beforehand and patting it dry draws out moisture. You can also fry the cakes in oil, and a coarse mixture is just as good as a perfectly smooth one. Besides boiled potatoes and melted butter, they go well with a carrot salad with orange and raisins and almond potatoes.