Green Fish Cakes - Grønne Fiskefrikadeller

Green Fish Cakes - Grønne Fiskefrikadeller

Fish cakes is an easy way to make picky kids eat fish. Serve them as finger food with bite-sized vegetables and a dipping sauce. In Denmark you will get a sweet tartar sauce, remoulade, with the fish cakes. You can also serve the fish cakes cold on a sandwich. 

Makes 12-15.

Ingredients:

Fish Cakes:

• 900 g cod, no bones or skin
• 3 eggs
• 300 ml cream (half & half or whipping cream)
• 35 g (⅓ cup) all-purpose flour
• 2 leeks, rinsed and chopped, 
• 2½ teaspoons salt
• 1 handful fresh cilantro, chopped
• 1 handful fresh dill, chopped

Spicy creme fraiche sauce:

• 200 ml creme fraiche (you can use sour cream)
• 1 jalapeno, grated
• about 1 tablespoon chopped fresh dill
• juice from ½ lime
• salt & pepper to taste

Directions:

Put the cod and salt in a food processor and pulse until it gets sticky. The idea is to bind the moisture so that the fish cakes don’t fall apart. Add the rest of the ingredients and pulse until combined.

Let the batter rest in the refrigerator for about 30 minutes. (I tend to forget this part. 😇)

Mix the ingredients for the creme fraiche sauce in a bowl, and leave it to rest in the refrigerator until serving.

Using a spoon and your hand, make plum-size cakes and fry them in a mixture of half oil and half butter in a skillet, until golden brown on both sides.

Serve with boiled potatoes, a salad and a spicy creme fraiche sauce.

Enjoy!

Fish cakes - fiskefrikadeller

Fish cakes.

Fish cakes was a lunch dish in my home growing up. They were bought pre-made and they were very uniform and had a weird texture.

Back home in Denmark I bought a store-made batter and fried up the fish cakes in a skillet, making this an easy and healthy meal. Living in California we have a lot of fish available but no store-made fish cake batter. 

We tried several recipes before I came up with this. 

Serving 4

Ingredients:

• 400 g true cod
• 1 egg
• 3 tablespoons all-purpose flour
• 1 dl whipping cream
• 1/2 bunch of dill
• 75 g salmon
• 1½ teaspoons salt
• butter and oil for frying  

Directions:

Put the cod in a food processor and grind coursely. Add the salt and pulse until it gets sticky. The idea is to bind the moisture so that the fish cakes don’t fall apart. Add the egg, flour and cream a little at a time and pulse until combined.

Cut the salmon into small cubes (max 1cm X 1 cm). 

Place the fish batter in a bowl and stir in the salmon and chopped dill.

Let the batter rest in the refrigerator for about 30 minutes. 

Using a spoon and your hand, make plum-size cakes and fry them in a mixture of half oil and half butter in a skillet, until golden brown on both sides.

Enjoy!