Fiskekaker

Ingredients

• 350 g Cod Fillet
• 75 ml Milk
• 2 tbsp Potato Flour
• 1 pcs Egg
• 0.25 tsp Nutmeg
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 2 tbsp Unsalted Butter
• 2 tbsp Parsley
• 1 pcs Lemon
• 2 pcs Potato

Method

1. Place {potato} in a saucepan of cold salted water over high heat, bring to a boil, then reduce to medium and cook until tender and easily pierced with a knife. Drain well and keep warm.
2. Cut {cod_fillet} into chunks, then pulse in a food processor with {egg}, {milk}, {potato_flour}, {nutmeg}, {kosher_salt}, and {black_pepper} until smooth, thick, and sticky. Chill briefly so the mixture firms and shapes cleanly.
3. With wet hands, shape the chilled fish mixture into even patties so they cook at the same rate and hold a tender interior.
4. Heat {unsalted_butter} in a large skillet over medium heat until foaming. Add the fish cakes without crowding and fry until deeply golden on each side and just cooked through to a moist, springy center. Let them rest briefly so the juices settle.
5. Plate the warm {potato} with the fish cakes, scatter over {parsley}, and squeeze {lemon} over the top for a fresh finish that lifts the butter and fish.