Fish cakes / Fiskefrikadeller

These fish cakes are great for using up any leftover or frozen fish you might have lying around. I used tinned tuna and some frozen haddock, but really you could use pretty much any fish. You also don’t need to have potatoes or breadcrumbs around, but instead just a little flour.

The recipe below is a guideline only, feel free to add whatever you might have in the fridge/freezer. You could for example make them Asian-style by adding some chillies and maybe using salmon or adding a bit of ginger. The world is your oyster when it comes to these

Ingredients for 4 fish cakes:fish cake fishcakes fishcake fisk fiskefrikadeller madspild food waste

200g defrosted haddock

1 tin of tuna (about 120g)

2 tbsp. plain flour

2 tbsp. chopped dill (or any other herb – can also be left out)

A squeeze of lemon juice

Salt and pepper to taste

 

Method:

Squeeze any extra liquid out of the defrosted fish and cut into small pieces before putting in a bowl or blender.

Add the drained tinned tuna to the haddock.

Blend the fish together to form a smooth consistency.

Add the remaining ingredients and mix through.

Form into patties and fry in a mixture of butter and oil until golden on each side (should take about 3 minutes each side).

 

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