Norwegian fish cakes (Fiskekaker)

1. Dice the cod fillet and chop the onion very finely.

2. Blitz the fish with the salt in a food processor for 1 minute to a paste, then add the starch, nutmeg and pepper.

3. With the motor running, gradually work in the cold milk until you have a smooth mixture that still holds its shape, then stir in the onion.

4. With wet hands shape 8 flat cakes about 1.5 cm thick.

5. Heat the butter in a frying pan and fry the cakes over medium heat for 3-4 minutes per side until golden and cooked through.

6. Serve warm with boiled potatoes, steamed carrots and melted butter or a little remoulade.

Tip: Fiskekaker are a staple of everyday Norwegian dinners, and they're sold fresh at almost every fishmonger in the country. The mixture is a cousin of fiskeboller, just shaped into flat cakes and fried in butter. Always use cold milk, and fry the cakes over medium heat so they cook through without drying out.