Danish fish cakes (fiskefrikadeller)

Name: Danish fish cakes (fiskefrikadeller)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 600 g Coalfish (saithe); 1 pc Onion; 1 pc Egg; 30 g Flour; 100 ml Semi-skimmed milk; 2 tbsp Rapeseed oil; 10 g Dill; 0.5 tsp Salt; 700 g Potato; 150 g Plain Greek yogurt; 40 g Sweet and sour gherkin; 0.5 tsp Ground curry; 1 tsp Mustard; 300 g Carrot; 1 pc Malus domestica Borkhausen; 1 pc Citrus limon (L.) Burm. f.

Golden pan-fried saithe fish cakes with potatoes, a lighter homemade yoghurt remoulade and carrot-apple salad: a Danish Friday favourite.

45 min

in total

people

501

calories per serving

In one serving

38 g
Protein: 49 g
Carbs: 15 g
Fat

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Ingredients

600 g
Coalfish (saithe)
1 pc
Onion
1 pc
Egg
30 g
Flour
100 ml
Semi-skimmed milk
2 tbsp
Rapeseed oil
10 g
Dill
0.5 tsp
Salt
700 g
Potato
150 g
Plain Greek yogurt
40 g
Sweet and sour gherkin
0.5 tsp
Ground curry
1 tsp
Mustard
300 g
Carrot
1 pc
Malus domestica Borkhausen
1 pc
Citrus limon (L.) Burm. f.

Allergens

fisheggsglutenmilkmustard

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Pulse the fish with the onion, then mix in egg, flour, milk, dill and salt; chill 15 minutes.
Boil the potatoes. Shape cakes with a spoon and fry them 3–4 minutes per side in the oil.
Stir yoghurt, chopped gherkins, curry and mustard together for the remoulade. Grate carrots and apple, dress with lemon, and serve everything together.