Fiskefrikadeller (Danish fish cakes)

Name: Fiskefrikadeller (Danish fish cakes)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 700g White Fish Fillets, skinless and boneless; 1 Onion, finely grated; 1 Egg; 150ml Whole Milk, cold; 4 tbsp Wheat Flour; 2 tbsp Parsley, finely chopped; 1 1/2 tsp Salt, fine; 1/2 tsp White Pepper, ground; 2 tbsp Butter; 2 tbsp Neutral Oil

Crisp-edged, tender fiskefrikadeller are Danish fish cakes that pair a delicate white fish flavor with soft, herb-scented crumbs. They fry up golden-brown and make a comforting starter or main, perfect served warm with boiled potatoes or a tangy sauce.

Crisp-edged, tender fiskefrikadeller are Danish fish cakes that pair a delicate white fish flavor with soft, herb-scented crumbs. ... Show more

Traditional Scandinavian Recipe

Health Grade

S- · Outstanding

Time

40 min

Price

0,80 €

Calories

250 kcal

low calorie

healthy

nutritious

easy

Method

Wash the parsley

Rinse the parsley under cold water, shake off the excess, and pat it very dry.

Prep the fish

Peel the onion and grate it on the fine side of a box grater. Finely chop the parsley leaves. Pat the white fish fillets dry with paper towels, run your fingertips over them to check for any pin bones, remove any you find, then cut the fish into small pieces and chop until very fine and sticky.

Mix the batter

Put the chopped fish in a large bowl and sprinkle over the fine salt. Stir and mash it firmly for 1–2 minutes until it starts to look tacky. Mix in the grated onion and the egg, then add the white pepper and wheat flour. Pour in the cold whole milk a little at a time, stirring well after each addition, until you have a smooth, thick, spoonable batter. Fold in the chopped parsley.

Chill the mixture

Cover the bowl and chill the fish mixture for 15 minutes so it firms up and becomes easier to shape.

Heat the pan

Set a large frying pan over medium heat. Add the butter and neutral oil, and let the butter melt completely. When the foaming settles and the fat looks glossy and gently shimmering, the pan is ready.

Fry the fish cakes

Give the batter a quick stir. Using 2 tablespoons or 2 large spoons, scoop portions straight into the pan and gently shape them into small oval cakes; avoid crowding, so cook in 2 or 3 batches. Fry over medium heat for 4 minutes on the first side, until the underside is richly golden, then flip carefully and cook for 3–4 minutes more, until the second side is golden and the centers feel just firm. Transfer the finished cakes to a plate and repeat with the remaining batter.