Potato cakes

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 75 (falt i det fri)

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1
Mince
Put the herring, potatoes, carrots and onion once through a meat grinder.
2
Mix
Stir in the milk, barley flour, potato starch and pepper.
3
Fry
Shape the mixture into round cakes on a floured board and fry them light brown in fat. Serve with brown sauce and pea stew.

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