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.
- 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
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.