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.
- 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
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.