Fish offal cakes are made from cooked fish offal minced with boiled potatoes, potato flour, egg yolk and chives, shaped into small cakes, floured and fried in butter or fat. From Erken's Stor kokebok (1949), p. 185.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 185 (falt i det fri)
The recipe shows how the offal of fish, such as liver and roe, was fully used in the household. The cakes are a thrifty alternative to ordinary fish cakes.
Mince the offal
Mince the cooked offal once together with the potatoes.
Mix the dough
Add the potato flour, egg yolk, pepper, salt and chives and mix well.
Shape the cakes
Shape the mixture into small cakes and dust them in flour.
Fry and serve
Fry the cakes in butter or other fat. Serve with browned butter or brown sauce.
The text is split into ingredients and steps. Amounts and method are unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Teksten er delt i ingredienser og steg, og «gressløk» og «potetesmel» er satt i moderne skrivemåte. Mengder og metode er uendret.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
