Easy, delicious Danish fish cakes (fiskefrikadeller) – mild and full of flavour.
There really is nothing better than a classic homemade fish cake – pan-fried and served on Danish rye bread (rugbrød) with remoulade (the sweet, pickle-studded Danish kind) and plenty of fresh microgreens on top.
Homemade fish cakes are very easy to make. This recipe starts with fresh fish mince from the fishmonger – these are made with minced guldlaks (greater argentine, a mild white fish).
You can also make homemade fish cakes from any leftover fresh fish you have to hand – see this recipe – click here.
Homemade fish cakes are also lovely with boiled potatoes and parsley sauce, with a good pointed cabbage salad, creamed white cabbage, creamed spinach or similar.
Pan-fried Danish fish cakes (fiskefrikadeller)
A recipe for easy, delicious classic Danish fish cakes (fiskefrikadeller).
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Ingredients
- 900 g fresh fish mince (fiskefars)
- 1 large onion, finely chopped
- 3 tbsp dill, finely chopped
- 100-200 ml milk
- 2 eggs
- 2 tbsp plain flour
- 1 1/2 tsp salt
- Freshly ground black pepper
- Rapeseed oil and butter, for frying
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Method
- Mix the fish mince with the onion, dill, eggs, flour, salt and a generous amount of freshly ground pepper.*It is important to check that the mince is plain and fresh, with no other ingredients already added.
- Adjust the consistency of the mixture with the milk – add a little at a time and stir it well into the mince.How much you need varies a great deal – it may take 100, 150 or 200 ml of milk – so keep adding until the mixture is soft but still holds its shape.
- Melt the butter with a good glug of oil in a frying pan.
- Shape the fish cakes with a spoon, by hand or however you prefer. Place them in the pan, press them gently flat and fry until golden on both sides. *See the video above the recipe.
- Serve the fish cakes with boiled potatoes and parsley sauce, or on a slice of coarse rye bread with a crisp pointed cabbage salad on the side.
Nutrition
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