Danish Fish Cakes

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock, finely minced 500g (1.1 lb) white fish fillets, such as cod or haddock, finely minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 eggs 2 eggs
• 4 tablespoons breadcrumbs 4 tablespoons breadcrumbs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 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, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the minced fish, chopped onion, parsley, dill, lemon zest, eggs, breadcrumbs, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties, approximately 5cm (2 inches) in diameter.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Add the fish cakes in batches, being careful not to overcrowd the pan.
4. 4.
   Cook the fish cakes for 3-4 minutes on each side, or until they are golden brown and cooked through.
5. 5.
   Remove the fish cakes from the pan and place them on a paper towel-lined plate to absorb any excess oil.
6. 6.
   Serve the Danish Fish Cakes hot with remoulade sauce, boiled potatoes, and a side of rye bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are finely minced to achieve the desired texture in the fish cakes.
• Onion — Finely chop the onion to ensure it blends well with the other ingredients.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Breadcrumbs — If the mixture feels too wet, add more breadcrumbs gradually until it reaches the desired consistency.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the fish cakes.

Tips & Tricks

• For added flavor, you can mix different types of fish, such as cod and salmon, in the fish cake mixture.
• To make the fish cakes extra crispy, refrigerate the shaped patties for 30 minutes before frying.
• Serve the fish cakes with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the mixture.
• Leftover fish cakes can be refrigerated and enjoyed cold the next day as a tasty sandwich filling.

Serving advice

Serve the Danish Fish Cakes as a main course accompanied by a generous dollop of remoulade sauce, boiled potatoes, and a side of rye bread. Garnish with fresh dill sprigs for an extra touch of elegance.

Presentation advice

Arrange the golden-brown fish cakes on a platter, placing a small bowl of remoulade sauce in the center. Garnish with lemon wedges and fresh dill sprigs for a vibrant and appetizing presentation.