Entree: Faroe Islands – Central Culinary Region – Fiskafrikadellur (Pan-fried Faroese fishcakes made from minced white fish and potato, seasoned simply and served hot)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 lb (454 g) white fish fillets, boneless and skinless (cod or haddock)
- 1 lb (454 g) potatoes, peeled and quartered
- 1 small onion, finely chopped
- 1 large egg
- 3 tbsp (45 ml) milk
- 3 tbsp (24 g) all-purpose flour, plus extra for dusting
- 3 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- Lemon wedges for serving

Instructions

1. Place potatoes in a pot, cover with cold salted water, bring to a simmer and cook until very tender, about 15–20 minutes. Drain and mash smooth; set aside to cool slightly.
2. While potatoes cook, poach the fish fillets in simmering water or milk for 4–6 minutes until opaque and just cooked through. Drain, flake the fish with a fork, and check for any bones.
3. In a small skillet, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil over medium heat. Sweat the chopped onion until soft and translucent, about 5 minutes; cool slightly.
4. In a mixing bowl combine mashed potatoes, flaked fish, sautéed onion, egg, milk, 3 tbsp (24 g) flour, chopped parsley, salt, pepper, and nutmeg if using. Mix gently until a cohesive mixture forms. If too wet, add a little more flour, 1 tbsp (8 g) at a time.
5. Form the mixture into 10–12 oval patties, about 2–3 oz (55–85 g) each. Lightly dust each patty with additional flour.
6. Heat remaining 2 tbsp (30 g) butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and heated through. Drain briefly on paper towels.
7. Serve immediately with lemon wedges and traditional accompaniments such as buttered rye bread or boiled root vegetables.