Norwegian Fish Cakes with Creamed Cabbage
Norwegian dinner for one, on the table in 27 minutes. About 700 kcal and 36 g protein.
Per portion
Calories from protein 21%, carbs 22%, fat 57%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Boil the new potatoes in salted water for 15 minutes until a knife slides in easily, then drain.
- 2
Blitz the fish with the flour, egg, nutmeg, ½ tsp salt and some pepper until thick and sticky (or chop very finely and mix well).
- 3
Heat half the butter in a pan and fry spoonfuls of the fish mixture for 3–4 minutes each side until golden and cooked through.
- 4
Meanwhile melt the remaining butter in another pan and soften the cabbage for 6–8 minutes until tender.
- 5
Stir the cream into the cabbage and simmer for 2 minutes until slightly thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 6
Season the cabbage with salt and pepper, then serve the fish cakes with the potatoes and creamed cabbage, scattered with dill, with the lemon for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/norwegian-fish-cakes-with-creamed-cabbage/
