Recipe

On family dining tables in Oslo, Norway, salt cod with potato cakes is a traditional staple during the Christmas season! Prep potatoes and onions effortlessly with the Geedel manual food chopper—no need for an extra potato dicer. After soaking to remove salt, the cod is steamed until tender. The potato cakes are pan-fried crispy on the outside and creamy on the inside, served with a butter sauce. Every bite is rich, fresh, and non-greasy! 

Ingredients (Serves 6)

800g salt cod (soaked 48 hours in advance, changing water 3 times to remove salt)

5 large potatoes (peeled, approx. 1kg)

1 onion (peeled)

2 eggs (beaten)

50g butter, 50ml whipped cream

20g fresh parsley (chopped)

1 tsp salt

1 tsp crushed black pepper

Detailed Instructions

1. Shred potatoes with Geedel

Halve the potatoes, place in the Geedel vegetable chopper, and spin a few times to make shreds. Use the salad spinner attachment to dry the shreds thoroughly. Add diced onion (chopped with the same chopper), beaten eggs, salt, and crushed black pepper—mix well. The vegetable chopper produces uniformly sized shreds, so the potato cakes hold their shape while frying, staying crispy outside and creamy inside.

2. Prep cod + fry potato cakes

Cut the soaked salt cod into large chunks, steam for 10 minutes until tender. Divide the potato shred mixture into 6 portions, press each into a round cake. Pan-fry the cakes in butter until golden brown on both sides. For serving, place the steamed cod at the base of the plate, arrange potato cakes on one side, and drizzle with a sauce made by mixing melted butter, whipped cream, and chopped parsley.

Summary

The key to this traditional Norwegian staple is the Geedel vegetable chopper. It cuts potato shreds evenly for easy frying, resulting in potato cakes that are crispy outside and creamy inside. The tender salt cod pairs perfectly with the fragrant butter sauce, recreating authentic Norwegian flavor. It's a distinctive staple for holiday gatherings!