A touch of nutmeg flavors these moist-on-the-inside and crisp-on-the-outside fish patties. The recipe is based on a favorite Scandinavian main dish.
Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
Cook fish cakes for 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent overbrowning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.