Fiskekaker (Norwegian Fish Cakes)

Step 1

Place the potato chunks in a pot of cold water, cover, and bring to a boil over high heat, about 8 minutes. Boil until a fork easily pierces the center, about 12 more minutes.

Step 2

Drain the potatoes in a colander and set aside to cool slightly, about 3 minutes.

Step 3

Place the fish fillets on a cutting board and slice them lengthwise into 1-inch-wide strips, then cut against the grain into 1-inch cubes so they break apart easily when mixed.

Step 4

Place the fish cubes in a large bowl, then add the cooked potato chunks and onion quarters.

Step 5

Mash the mixture using a fork, breaking down the potatoes and fish until no large chunks remain, about 2 minutes; some small pieces of fish and potato will still show.

Step 6

Crack the eggs into a small bowl and whisk them with a fork until the yolks and whites are evenly combined, about 30 seconds.

Step 7

Pour the beaten eggs into the fish mixture, sprinkle the flour, salt, and pepper over the top, and stir with a spoon until everything is evenly distributed, about 1 minute.

Step 8

Wet your hands slightly, then scoop the mixture into 8 equal portions and gently shape each into a flat oval cake about 3 inches long, 2 inches wide, and 0.75 inches thick.

Step 9

Pour 2 tablespoons of olive oil into a 12-inch skillet and place over medium-high heat until the oil shimmers and slides quickly when tilted, about 2 minutes.

Step 10

Carefully place 4 fish cakes into the hot oil, leaving 1 inch of space between each. Fry without moving them until the bottom is deep golden brown, about 3 minutes.

Step 11

Flip each cake over using a wide spatula and fry the other side until it is the same deep golden brown, about 3 more minutes, then slide onto a plate.

Step 12

Repeat steps 9–11 with the remaining 4 fish cakes, using 2 more tablespoons of olive oil.

Step 13

Divide the warm fish cakes between serving plates, placing 2 cakes on each plate.

Step 14

Spoon 0.75 tablespoon of whole grain mustard onto each plate next to the fish cakes, or stir it into 2 tablespoons of sour cream and dollop on the side.