Danish Fish Cakes
Crispy outside, tender inside seafood delight with dill sauce
Ingredients
Instructions
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Prepare the fish mixtureIn a large bowl, combine the finely chopped fish, diced onion, dill, and parsley. Mix well to distribute the herbs evenly throughout the fish.
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Add binding ingredientsAdd the beaten eggs, flour, heavy cream, salt, and white pepper to the fish mixture. Stir gently until all ingredients are well combined. The mixture should be slightly sticky but hold together when formed into a patty.
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Form the fish cakesWith damp hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1/2 inch thick. Place them on a plate and refrigerate for 15 minutes to help them firm up before cooking.
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Cook the fish cakesHeat butter in a large skillet over medium heat. Once melted and bubbling, add the fish cakes (working in batches if necessary) and cook for 3-4 minutes on each side until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
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Prepare the dill sauceWhile the fish cakes are cooking, prepare the dill sauce by combining sour cream, mayonnaise, chopped dill, and lemon juice in a small bowl. Stir well and season with salt and pepper to taste.
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ServeTransfer the cooked fish cakes to serving plates. Serve immediately with the dill sauce on the side, accompanied by lemon wedges and a fresh green salad or boiled new potatoes.
Nutritional Information
320
Calories
per serving
25
Protein
g per serving
12
Carbohydrates
g per serving
18
Total Fat
g per serving
7
Saturated Fat
g per serving
1
Fiber
g per serving
3
Sugar
g per serving
680
Sodium
mg per serving
12
Vitamin C
% daily value
15
Iron
% daily value
Danish Fish Cakes are Also Known As
Fiskefrikadeller, Danish Fishcakes, Scandinavian Fish Patties or Fiske Frikadeller
