Skip to content
H. Schønberg ErkenArkivet
NOENLog in

English Fishcakes

Erken 1914, p. 135: English fishcakes made of cooked salt fish mashed with freshly boiled potatoes, bound with white sauce and egg, shaped into flat 50 g cakes, breaded, and fried. Served with fried parsley and brown sauce or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 135 (falt i det fri)

Be the first to rate

About the dish

"English fishcakes" is Erken's version of British fishcakes, made of cooked salt fish and freshly boiled potatoes. The dish appears in the fish chapter of "Stor kokebok" (1914) among the dishes for using cooked fish.

How to make it

  1. 1

    Clean the fish

    Clean the cooked salt fish of skin and bones.

  2. 2

    Mash fish and potatoes

    Mash the fish flesh together with the freshly boiled potatoes into an even mass.

  3. 3

    Mix the dough

    Stir in the thick white sauce and the beaten egg. Season to taste with salt and pepper and work the dough well.

  4. 4

    Shape the cakes

    Shape the dough into balls of about 50 g, place them on a floured board, and press them slightly flat.

  5. 5

    Bread and fry

    Turn the cakes in egg, flour, and rusk crumbs and fry them in browned butter or fat until golden brown on both sides.

  6. 6

    Serve

    Arrange on a napkin and serve with fried parsley and brown sauce or tomato sauce.

Changes from the original

Egg and flour for breading are listed as a separate item in the ingredient list. The salt fish is specified as cooked salt fish (soaked). The amount of frying fat and parsley is estimated.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 135) → 1949 (korrekturlest, s. 164)~21% av teksten endretfjernetlagt til
250 gr. salt fisk 125 gr. poteter 1 egg 1 spiseske tyk, spiseskje tykk, hvit saus salt pepper mel kavring smør eller fett. Den kokte fisk renses fra skind skinn og ben, og fiskekjøttet støtes sammen med de nykokte poteter; irøres sausen og det vispede egg, samt salt og pepper efter smak. Naar Når deigen er godt arbeidet, dannes den til kuler, kuler som skal veie ca. 50 gr., gr.; disse lægges paa legges på en melet fjæl fjel og trykkes noget flate. Vendes i egg, mel og kavring og stekes i brunet smør eller fett. Anrettes paa på en serviet serviett og serveres med stekt persille og brun saus eller tomatsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which fish is used in these English fishcakes?
The recipe uses 250 g of cooked salt fish. The fish is cleaned of skin and bones before the flesh is mashed together with freshly boiled potatoes.
How big should the fishcakes be?
The dough is shaped into balls of about 50 grams each, which are placed on a floured board and pressed slightly flat.
What are the cakes breaded and fried in?
They are turned in egg, flour, and rusk crumbs (breadcrumbs) and fried in browned butter or fat.
What is it served with?
The cakes are arranged on a napkin and served with fried parsley and brown sauce or tomato sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 135, and makes 3 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!