Fiskefrikadeller (Fishcakes with Remoulade)
These fishcakes are fresh, delicious, and perfect for a summer evening. You can pair them with some of our homemade remoulade sauce, put them in a burger, or eat them however you like!
Ingredients
FISH CAKES
- 463 grams (1 lb) cod (fresh or frozen)
- 1 large egg
- 20 grams (1/3 cup) panko breadcrumbs
- 1 small onion, finely diced (you can also use half of a larger onion; we like to use red onion for this but you can use whatever you want!)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
REMOULADE
- 1 portion homemade remoulade sauce (you can also use storebought if you can find it!)
Instructions
- If using frozen fish, make sure your fish is thawed! Place in the refrigerator the night before use or put in a bowl of cold water for a few hours before using.
- If making homemade remoulade, make it ahead of time following the directions in our recipe and store in the fridge until ready to use!
- Place your fish in a food processor and pulse until it is broken down into more of a paste like consistency. You can also chop it finely if you do not have a food processor!
- Add your fish to a medium mixing bowl. Add your egg, breadcrumbs, diced onion, chopped dill, chopped parsley, garlic powder, salt, and pepper.
- Mix thoroughly to combine everything. The mixture should hold together easily; if it's too wet, you can add more breadcrumbs or a few tablespoons of flour! You can place this mixture in the fridge to use within a few hours, or use immediately!
- Heat a pan over medium-low heat. Add vegetable oil and test out a small amount of your mixture before shaping them. Adjust the seasoning if needed now! Shape your fish cakes, about 2-3 inches in diameter depending on your preference, adding them to the pan. We make ours look more like disks than round balls.
- Flip once you have a nice and golden crust. Continue to cook until you have a golden crust on both sides and the fish is completely cooked through (the fish will be completely opaque when it is fully cooked, or you can check it with a meat thermometer and cook until it reaches 145F (USDA safe minimum temp)).
- Enjoy with homemade remoulade and a squeeze of fresh lemon juice!
