Brandenburg-style Fish Patties

Ingredients

While the original Danish Fiskefrikadeller is typically made with cod or haddock, the Brandenburg-style Fish Patties adapt to the local cuisine by using locally available fish such as pike or perch. The spices and herbs used in the Brandenburg version also differ slightly, incorporating traditional Brandenburg flavors to enhance the dish's taste and authenticity. We alse have the original recipe for Fiskefrikadeller, so you can check it out.

• 500g (1.1 lb) fresh pike or perch fillets, deboned and minced 500g (1.1 lb) fresh pike or perch fillets, deboned and minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 eggs 2 eggs
• 4 tablespoons breadcrumbs 4 tablespoons breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the minced fish, chopped onion, parsley, dill, lemon zest, nutmeg, white pepper, and salt.
2. 2.
   In a separate bowl, lightly beat the eggs. Add the beaten eggs and breadcrumbs to the fish mixture. Mix well until all the ingredients are evenly combined.
3. 3.
   Shape the mixture into small patties, approximately 5cm (2 inches) in diameter.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Fry the fish patties for about 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   Remove the patties from the pan and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Brandenburg-style Fish Patties hot with a side of traditional Brandenburg potato salad or a fresh green salad.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and deboned before mincing. You can also use a food processor to finely chop the fish.
• Onion — Finely chop the onion to ensure it blends well with the other ingredients and adds flavor evenly throughout the patties.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.

Tips & Tricks

• For added flavor, you can mix different types of fish, such as pike and perch, or even add a small amount of smoked fish.
• To achieve a crispy exterior, make sure the oil is hot enough before adding the patties to the pan.
• Serve the fish patties with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a spicier kick, add a pinch of cayenne pepper or paprika to the fish mixture.
• Leftover fish patties can be refrigerated and enjoyed cold the next day as a tasty snack or in a sandwich.

Serving advice

Serve the Brandenburg-style Fish Patties as a main course accompanied by traditional Brandenburg potato salad or a fresh green salad. Garnish with a sprig of fresh dill for an extra touch of elegance.

Presentation advice

Arrange the fish patties on a platter, placing a small bowl of tartar sauce or remoulade sauce in the center for dipping. Sprinkle some additional chopped parsley or dill over the patties for a vibrant and appetizing presentation.