Fiskeboller

Method

Mince or finely chop the fish fillets and combine with the diced potatoes, chopped onion, flour, egg, salt and pepper, stirring until well combined. Form the mixture into ball shapes approximately 5cm in diameter with wet hands. Heat butter or oil in a large frying pan over medium-high heat and carefully fry the fish balls in batches for 6-8 minutes, turning occasionally until they are golden brown on all sides. Transfer the cooked balls to a warm serving dish. To make a simple sauce, add the milk to the pan drippings, scraping up any browned bits, and simmer for 2-3 minutes until slightly thickened, then pour over the fish balls. Serve immediately with boiled potatoes, melted butter and a squeeze of fresh lemon, accompanied by beetroot or pickled cucumber as is traditional in the Faroe Islands.