Norwegian cod pastes. Culinary blog

Pastes – These are traditional Norwegian fish cakes. Let’s call them that. Although in appearance they are most similar to nuggets, but in fact, perhaps, only to themselves. The basis for pastes is fish and potatoes. Where else would you meet this?
Norwegian pastes should not be confused with Portuguese pastes, which is not a fish dish, but unearthly goodies with custard cakes. This is really important!
To prepare this dish you will need 300 grams of cod fillet, 300 grams of potato, 1 large onion (cut into small cubes), 2 garlic cloves (chopped), 1 bunch of parsley (separate leaves from twigs and chopped), 1-2 eggs, salt, pepper, 1 bay leaf, olive oil (a lot).
We put the fish in boiling salt water and boil it with bay leaf and pepper. Boil potatoes in their skins. Fry the onions with garlic in a well-heated skillet in olive oil until soft and transparent. We take the fish out of the broth and squeeze it into a napkin, knead the mashed potatoes and mix with the fish. Just in case, we’ll warn you – in no case (!) Do not use a blender, because the resulting homogeneous mess will be suitable only for baby food. It is better to mash potatoes with a normal pusher (in a pinch – pass through a meat grinder), and fish with a fork. Add onions, finely chopped parsley, beaten eggs, salt, pepper. Mix gently. We take the minced meat with a tablespoon dipped in oil and, forming small oval cutlets, deep-fried. Before frying, you can roll the cutlets in breadcrumbs or flour.
Serve with green salad and Greek tzatziki sauce. To prepare it, we take 200 grams of thick sour cream (fat content not less than 20 percent), and better – natural thick unsweetened yogurt, 2 fresh cucumbers, 3-5 cloves of garlic (less may be to taste), 1 tablespoon of lemon juice, 1 tablespoon olive oil, salt. Peel the cucumbers and rub on a coarse grater, salt and squeeze the juice. Grind the garlic with a garlic squeezer. Mix cucumbers and garlic with sour cream, olive oil and lemon juice. You can finish chopped olives.

About The Author

Reply