Easy, tasty Danish fish cakes (fiskefrikadeller) with vegetables and herbs. Full of flavour, juicy and simply delicious. Serve them with Danish rye bread (rugbrød) and remoulade, or with potatoes and parsley sauce, – or try these Nordic fish tacos – click here for the recipe.
I have used carrot and courgette in my fish cakes with vegetables, – if you only have courgette, use that, and the other way round, – if you only have carrots, use those 🙂
Depending on how you serve them, this makes enough for 4-6 people. In our house we LOVE fish cakes, and when they are served with rye bread, the whole batch disappears between the 4 of us.
Fish cakes with vegetables are a greener take on classic pan-fried fish cakes. If you want a completely classic fish cake, try this recipe – click here.
Danish fish cakes with vegetables (fiskefrikadeller)
Ingredients
- 900 g plain fresh fish mince (fiskefars) unseasoned minced white fish with nothing already added
- 1 onion, finely chopped
- 150 g vegetables, coarsely grated – I have used carrot and courgette
- 1 handful parsley, finely chopped
- 1 handful dill, finely chopped
- 2 eggs
- 2 tbsp plain flour
- 1 1/2 tsp salt
- Freshly ground pepper
- Butter and oil for frying
Method
- Mix the fish mince with the onion, grated vegetables, finely chopped herbs, eggs, flour, salt and plenty of freshly ground pepper.*It is important to check that the fish mince is plain, with no other ingredients already added.*The vegetables hold a fair amount of liquid, so check that the consistency is as it should be (soft but still firm) , – and otherwise add a little milk. It was not necessary in my mixture.
- Melt a good knob of butter with a splash of oil in a frying pan over medium heat.
- Shape the fish cakes with a spoon, – in your hand or however you prefer. Place them in the pan, press them gently flat, and fry until golden on both sides.
Nutrition
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