Fish Cakes

Fish Cakes © kvalifood.com

Fish cakes are a classic Danish everyday dish. The mixture is stirred together with egg and milk, then fried slowly in a pan until golden and cooked through. The key is low heat — that is what keeps them moist inside. Serve with warm potato salad.

Ingredients

Yields 4 servings

  • 500 g fish mince
  • 1 egg
  • 2-3 tbsp milk
  • 1 tsp onion, grated
  • 1 pinch white pepper
  • salt
  • 40 g butter

To serve

  • warm potato salad

Directions

Mix the fish mixture

Stir the fish mince together with egg, milk, grated onion, salt and white pepper. The mixture should be smooth and slightly sticky.

Fry the fish cakes

Melt the butter in a pan without browning it. Remove the pan from the heat. Shape the fish cakes using a spoon and your hand — dip the spoon in the warm butter so the mixture slides off more easily. Return the pan to low heat and fry the fish cakes for 5–6 minutes on each side until golden.

Serving

Serve with warm potato salad.

Notes

  • The fish mixture can be seasoned with finely chopped herbs such as dill or parsley.
  • Chopped mussels, prawns or mashed cod roe can be stirred into the mixture for variation.
  • Low heat is essential: too high a heat gives a dry surface and an undercooked centre.
  • Always dip the spoon in the warm butter between each fish cake — this is the classic technique for shaping them neatly.
  • Blender fish mince: Blend 450 g cod strips with 150 ml milk, 100 ml cream, 3 egg yolks, 3 tbsp flour, 3 tbsp potato starch, salt and white pepper for 20 seconds. Add the fish gradually. Rest the mixture in the fridge for at least 30 minutes.