Entree: Faroe Islands – Fiskafrikadellur (Pan-fried Faroese fish cakes made with white fish and potato, seasoned with onion and parsley)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (450 g) white fish fillets (cod, haddock, or pollock), skinless and boneless
- 8 oz (225 g) cooked mashed russet potato
- 1 small onion, finely grated (3 oz / 85 g)
- 1 large egg (approx. 50 g)
- 2 tbsp (30 ml) milk
- 3 tbsp (23 g) all-purpose flour, plus extra for dusting
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) vegetable oil
- Lemon wedges for serving
- Optional: 2 tbsp (30 g) mayonnaise or remoulade for serving

Instructions

1. Pat fish fillets dry and poach in simmering salted water or steam for 5–7 minutes until just cooked through; drain and let cool slightly.
2. Flake the cooked fish, removing any bones, and place in a large bowl.
3. Add the mashed potato, grated onion, egg, milk, flour, parsley, salt, and pepper to the bowl; mix gently until just combined. The mixture should hold together—add another tablespoon of flour if too wet.
4. Form the mixture into 8 patties (about 2.5–3 oz / 70–85 g each). Lightly dust each patty with flour.
5. Heat butter and oil in a large skillet over medium heat until shimmering. Fry the patties in batches, 3–4 minutes per side, until golden brown and heated through.
6. Drain briefly on paper towels, serve warm with lemon wedges and mayonnaise or remoulade if desired.