Norwegian-Style Fish Cakes with Creamed Cabbage

Method

1. 1

   Blitz or finely chop the fish, then mix with the flour, egg, milk and nutmeg to make a smooth, spoonable mixture.

2. 2

   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.

3. 3

   Meanwhile melt the remaining butter in another pan and soften the cabbage for 6–8 minutes until tender.

4. 4

   Stir the cream into the cabbage and simmer for 2 minutes until slightly thickened.

5. 5

   Taste and adjust the seasoning.

6. 6

   Serve the fish cakes with the creamed cabbage, scattered with dill.