Danish fish cakes


Dinner tonight, March 7, 2016
This is a traditional Danish fish cake, can be eaten warm and cold. Served cold its served on rye bread and remoulade, warm with remoulade, I serve it with boiled potatoes and melted butter for dinner, but its very different from every danish family how they choose to serve it.
4 servings

  • 500 g Cod , without skin and bones
  • 1 teaspoon salt
  • 3 tablespoons onion powder, shredded
  • 2 tablespoons flour
  • 1 egg
  • milk
  • Butter and oil , for frying
  • Remoulade

Chop fish coarsely and place in a food processor with salt , onions , eggs and flour in a blender. Blend until meat mixture is uniform, pour into a bowl and add a little milk to the meat mixture has a suitable consistency . Let it rest in the refrigerator for at least half an hour. Form fish cakes with a spoon and fry in a hot pan in oil and butter about 3-5 minutes on each side .

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