Homemade “fiskekaker” – our Monday dinner suggestion

Fiskekaker... now we are really talking about true Norwegian food! Every person in the country has some story about this dish, whether they love them or hate them (most fall in the first category).  These “fish cakes” or fish patties as I will call them here, are incredibly satisfying and so delicious, I like to call them “fish sticks for adults”. They are a way for even the pickiest eater to actually LOVE fish, and provides a multitude of ways people can enjoy them. Have them with a poached egg for breakfast on an open faced sandwich,  have one as a snack in the afternoon stuffed in a pita with some tzatziki (Greek yogurt cucumber dip), have them for dinner, either with a shredded carrot salad and boiled potatoes (recipe to follow), or even with gravy and mashed potatoes, or as a late night snack in a burger bun with caramelized onions, bacon and tomatoes. Mmmmm….


There are many Norwegians who also disagree with me – they have issues with the texture and the taste of fiskekaker, but in my opinion they just haven’t had the PERFECT fiskekake.  I also find that most people who criticize this wonderful dish have only tried the store bought version. Don’t get me started! Store bought means bland, mealy, mass produced without love, and awful.  Home made is always the way to go !  You will see below how easy these are to make, no excuse to opt for a processed, manufactured option.  A balance of spices, fish to milk ratio and proper ingredient combination, are all parts of a successful recipe.

Growing up in Norway, fiskekaker was something that signified “every day life” in my family.  My mom would typically make these sometime during the mid- week, either if she had leftover fish from another meal, or she had visited the fishmonger in Ålesund (the closest city to our hometown).   She would make a huge batch and freeze some for a future dinner, and as far as I can remember, they tasted just as good then.  My dad would often request “fiskekaker” – a true, Norwegian meal, in his opinion.  Being a very old school, traditional man, he would often sneer when my mom would dare make spaghetti or even pancakes for us for dinner. That modern ‘fluff’ was not proper food for real men. Hence, fish cakes held up the standard in the Hjorthol household!

Fiskekaker is also a great way to make your kids eat fish, if they otherwise don’t or won’t.  Add some chopped onions, garlic and additional spice  to make this into fun hamburger patties, place in a bun and serve with a salad or coleslaw.

fiskekakeburgerImage : http://www.aperitif.no

I also like to add the fish cakes in a sandwich, with lettuce and tomato and perhaps a remoulade dressing. Delicious!

FiskekakesandwichImage: http://www.godfisk.no

Below is a recipe for the traditional fiskekaker my mom got from her mom, and I’m sure her mom got it from her mom..  Food and recipes stay for generations and Norway is no exception.   I’ve spoken with many food lovers in Norway with the same exact story – remembering with fondness their grandmother’s beloved fish cakes. Here I want to keep tradition going, giving you the standard way we enjoyed them (approved by my dad) – accompanied with the standard shredded carrot salad boiled potatoes. Healthy and flavorful, just the way my mom made them!

BESTEMORS FISKEKAKER  (Grandma’s Fish Cakes)

1 lb cleaned fish (haddock, cod, pollock, or coalfish)

2 tsp salt

1/2 tsp freshly ground black pepper

2 tbs cornstarch

1 1/2 cups milk

2 tbsp melted butter

1 egg

3 tbsp minced chives (optional)

1/8 tsp nutmeg

Place the fish in food processor with salt  and pulse until you have a rough paste.  Add in the other ingredients by hand, using the milk as needed and knead until everything is well combined. Using a spoon, shape into patties and saute them in saute pan on medium-high heat until golden brown, about 2-3 minutes on each side.   Serve with my mom’s special carrot salad (see below for recipe) and boiled potatoes for a traditional fiskekake dinner!

note: Some people like to add mackerel into fiskekaker, along with a white fish. The fatty mackerel adds a desired unique flavor, richness, and depth to the patties making them even more delectable.   Professional chefs may add some crab meat into the fiskekaker, as well as other exotic ingredients such as lime juice, curry paste, ginger, etc. making them more Thai inspired. The options are endless!


GULROTSALAT  (Carrot Salad)

4 large carrots

1 cup sour cream

2 tbsp sugar

2 tbsp white vinegar

salt, pepper

Shred the carrots using either a box grater (largest setting) or food processor.  In a big bowl, add the sour cream, sugar, vinegar and combine. Add the grated carrots, season with salt and pepper to taste.  You can also omit the sour cream for a lighter version. Adding in some shredded turnips or pickled cucumbers is also a nice touch.


Image : Freshcut.no

21 thoughts on “Homemade “fiskekaker” – our Monday dinner suggestion

  1. Kirsten says:

    I was excited to make these, but I think the measurements must be off. Adding 2 cups of milk gave me a bowl of fish soup. I thought that sounded like a lot of milk, and I guess I should have trusted my gut. I couldn’t “knead” it together, much less form it into patties. It was like runny, fishy pancake batter. Is the recipe meant to call for 2 tablespoons of milk, perhaps? I’m afraid I ruined all my fish, and I’m left with nothing but potatoes for dinner.

    • Sunny says:

      Hi Kirsten – sorry to hear you had a bad experience, the measurements are not off – you will add the milk as you go, so of course if you see it being too runny it is not necessary to add the entire 2 cups but typically I do. Did you add the cornstarch as well? That should help firm up the dough – you can also add some flour to soak up some of the liquid. Hope you can save the fish!!

      • Kirsten says:

        Thanks, Sunny. I did follow the recipe exactly, but I dumped the milk in all at once. Not the brightest move on my part. My husband ended up making something like “fish pancakes,” and the flavor was really good, so we’ll definitely try the recipe again. I’ll just add the milk gradually next time.

      • Sunny says:

        Hi Kirsten – thanks for the update! I’m glad you managed to get creative with the outcome but feel bad it didn’t turn out the way you initially planned. Next time, make sure you don’t puree the fish too much also, and like I mentioned, gradually add in the liquid. Sometimes, humidity plays its part in cooking and baking too and less liquid might be needed. Thanks again for stopping by my blog and hope you will continue to follow! 🙂

  2. Greg says:

    Amazing fish cakes, just like at the store in Grorud. Do add the milk slowly as I found that one cup was sufficient. Great taste, great texture and consistency. Makes a million dollar sandwich on toasted rye break with mayo and freshly grated radish on top. Thank You.

    • Sunny says:

      Hi Greg! Thanks so much for your comment and feedback, much appreciated and happy to hear you enjoyed them!! Hope you will continue to visit my blog for more posts on Norway and Norwegian food! 🙂 Sunny

    • Sunny says:

      Hi Mike – can you be more specific? Heavy cream where? in the fiskekaker in place of milk? I wouldn’t advice it if that’s what you mean…

    • Sunny says:

      Hi Kristine, so glad you found my blog and happy to hear you will try one of my recipes out! Let me know how they turn out- I turned vegan 3 years ago so no longer eat animals based dishes but I know a lot of people have enjoyed this! Happy cooking and thanks for stopping by! 🙂

  3. Turid Lund says:

    Way too much milk. My Onkle Rolf always used heavy cream and only 1/2 – 3/4 cup. I tried this recipe because I was intrigued by the idea of using cornstarch in place of the traditional finely ground bread crumbs. Nutmeg is questionable too… Anyhow, the recipe fails. With all the comments I am surprised it has not been updated.
    Hilsen! Turid

    • Sunny says:


      To address your comments: 1) The milk amount is a suggested amount, but as the recipe indicates, you use as needed. As you can see from the comments I mention this again as well. 2) In my region of Norway we never use breadcrumbs in fiskekaker- where are you from in Norway? 3) What is questionable about nutmeg? If you are Norwegian (as your name indicates), you may or may not know that there are a million different varieties of recipes for this, and this is the version I grew up with in the 70s and 80s. This is my blog, and I share the foods and recipes I got from my mother and my grandmother.

      4) I do not update recipes here that contain animal ingredients – if you bothered to read the description of my blog, you would see I have been plant based since 2013, and that is now my focus. That said, there are as many positive comments as there are negative about it – as we say in Norwegian “Smaken er som baken, den er delt i to” (I’ll leave you to interpret that 🙂

      Finally, while I appreciate and welcome constructive criticism and feedback (as any blogger would do) on my recipes, I would suggest perhaps a milder tone when you write to someone that can encourage improvement rather than putting up an accusatory tone (then again, I know that is the power of the internet). I keep this blog as a hobby project, I do not make money from it, merely my objective is to share a piece of Norwegian culture to people I feel could find interest in it, to connect to their heritage. Recipes are meant to serve as an inspiration, not as an absolute.

      I wish you nothing but the best and hope you come across better fiskekaker in 2017 ! 🙂 Warm Regards, Sunny

  4. Jen says:

    Hi..I want to try this with leftover lake trout. Alas, don’t have any corn starch..I do have arrowroot powder. What do you think?
    I will wait..but can’t too long.lol

    • Sunny says:

      Hi Jen, sorry I just saw this, it might be too late, but yes, you can use arrowroot powder, no problem! Let me know if you will try it and thanks for stopping by and checking out my blog! Sunny 🙂

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