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Mackerel Cakes

Fish cakes of ground mackerel flesh stretched with cooked potatoes, potato starch, milk, salt, and pepper; shaped, coated, and fried in butter, served with onion browned in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 99 (falt i det fri)

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About the dish

A thrifty everyday dish from the fish chapter, where cooked potatoes stretch the mackerel forcemeat. Erken has the forcemeat ground twice to make it fine.

How to make it

  1. 1

    Prepare the fish

    Clean, wash, and dry the mackerel. Scrape the flesh from the skin and bones.

  2. 2

    Grind the forcemeat

    Grind the fish flesh together with the salt and the cooked, cold potatoes twice, so the forcemeat becomes fine.

  3. 3

    Stir the forcemeat

    Stir in the potato starch and pepper to taste, and add the milk little by little.

  4. 4

    Shape and fry

    Shape round cakes. Coat them in flour, or in egg and breadcrumbs, and fry them golden brown in butter or fat, about 4–5 minutes on each side.

  5. 5

    Butter-fried onion

    Brown finely cut onion in butter and pour it over the cakes as they are served.

Changes from the original

Measurements converted to modern units; a meat grinder replaces «ground». «Kavring» kept as breadcrumbs. The amount of onion is specified (not given in the original). The frying time has been specified.

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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. 99) → 1949 (korrekturlest, s. 119)~44% av teksten endretfjernetlagt til
1 V 2 kg. makrelkjøt 1¼ del. makrellkjøtt 200 gr. kokte poteter 2 i del. melk 1 spiseske 1/2 spiseskje potetesmel 1 spiseske y 2 spiseskje salt ½ teske V 2 teskje pepper løk. Fisken renses, vaskes, tørres og skrapes fra skind skinn og ben, males sammen med salt og saltet 1 gang, derefter med de kokte, kolde poteter to ganger. Potetesmel Potesmel og pepper efter smak røres i, og melken tilsættes tilsettes litt efter litt. Dannes til runde kaker, som meles eller vendes i egg og kavring, stekes i fett eller smør. Finskaaren Finskåren løk brunes i smør, som heldes helles over fisken, idet den serveres.

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Frequently asked questions

What do the potatoes do in the mackerel cakes?
The recipe uses 1¼ dl of cooked, cold potatoes that are ground together with 1 kg mackerel flesh and salt. The potatoes make the forcemeat go further and milder, and together with 1 tablespoon of potato starch they bind the cakes.
How do I get a smooth forcemeat?
The fish is cleaned, washed, dried, and scraped free of skin and bones, and ground twice together with the salt and the cooked, cold potatoes. Then potato starch and pepper are stirred in, and 2 dl milk is added little by little.
How are the cakes fried and served?
Shape round cakes, flour them or coat them in egg and breadcrumbs, and fry in fat or butter. Serve with finely cut onion browned in butter poured over the fish.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 99. It serves 4 and takes around 50 minutes in total.

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