These Norwegian fish cakes are distant cousins of English fishcakes. They're strangers to potato (being held together with a tapioca conoction) and never came near a breadcrumb. So you get 70 per cent fish (compared with typically 50 per cent in a quality English fishcake) and no gluten. They microwave from frozen in about four minutes very satisfactorily. We gave them a serious test here at Fish Palace and although some preferred English fishcakes, we all thought they were a genuine new contribution to fish cuisine.
