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Fish cakes from leftover fish

Cooked fish and boiled potatoes are minced, mixed with egg, chives and dry bread, shaped into flat cakes and fried in fat. From Erken's Stor kokebok (1949), p. 164.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 164 (falt i det fri)

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About the dish

A thrifty dish using up leftover cooked fish. The cakes are served with brown sauce or tomato sauce.

How to make it

  1. 1

    Mince fish and potatoes

    Put the cleaned fish and the potatoes through a mincer together.

  2. 2

    Mix

    Stir in the egg, chives, dry bread, pepper and salt.

  3. 3

    Shape and fry

    Shape the mixture into round, flat cakes and fry them in fat.

  4. 4

    Serve

    Serve with brown sauce or tomato sauce.

Changes from the original

Measures are converted (¼ kg = 250 g, ½ kg = 500 g, ⅛ del. = 1.25 dl). 'Dry bread' is interpreted as grated.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 164)~78% of the text changedremovedadded
250 g kokt ¼ kg. kokt, hakket fisk (hakket). 500 g ½ kg. kokte poteter. poteter 1 stk egg (eller 1,25 dl råmelk). eller ⅛ del. råmelk 1 ss spiseskje finklippet gressløk. 1,25 dl gressløk ⅛ del. tørt brød (revet). pepper. pepper salt. fett (til steking). Mal den Den rensede fisken fisk og potetene sammen poteter males i gang på kjøttkvern.. Rør inn egg, gressløk, tørt brød, pepper og salt.. Form kjøttkvern. Det øvrige røres i; deigen formes til runde, flate kaker og stek dem kaker, som stekes i fett.. Server fett. Serveres med brun saus eller tomatsaus.

Note on Modernised

Mål er omregnet (¼ kg = 250 g, ½ kg = 500 g, ⅛ del. = 1,25 dl). «Tørt brød» er tolket som revet.

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Frequently asked questions

Can I use leftovers of any cooked fish?
The book uses leftover cooked fish; ¼ kg minced fish is 250 g.
What can I use instead of egg?
The book gives egg or 1.25 dl raw milk.

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