Wednesday 23 November 2011


Danish Fish Cakes/Friske Fiskefrikadelle

Recipe adapted from 24timer

Serves 4

Preparation & Cooking Time: 45 minutes

- 500g cod fish fillet (Torske fillet eller lange, mørk-eller lyssej, kuller, kulmule eller brosme)
- 2 stalks of spring onions chopped
- 2 TBS graham flour (or white flour)
- 2 TBS cooking oil
- 100 - 150ml skimmed milk
- 1 egg
- 1 tsp salt and pepper
- 1 tsp brewer's yeast (optional)
- 1 tsp wheatgerm (optional)

1. Cut the fish fillets into smaller pieces.

2. Add fish, spring onion, salt and pepper in a blend and blend well at high speed until it goes around in the blender like a ball.

3. Add egg and blend again until the fish become a ball.

4. Add milk and blend again.

5. Add flour, brewer's yeast and wheatgerm and blend a little more.

6. Form 12 - 16 into balls (using two tablespoons).

7. Heat pan with oil on high heat and fry until golden, then turn over and fry the other side until golden (you may need to turn down the fire from here on).

You can also add other vegetables such as carrots into the fish cakes mixture.

Additional Information:
This is a very Danish dish and the Danish kids love this. I made this for the first time for dinner and Joshua loved it. I have saved the remaining for his lunch tomorrow. Florian liked it too. It is nice to be able to know what ingredients go into the homemade fish cakes, compared to store-bought ones.

The original calls for white flour, but I use graham flour instead. The original calls for frying with butter, but I use cooking oil instead.

Eating the Danish fish cakes made me think of the Chinese fish balls. When I have a chance, I will make the Chinese fishballs.

- 24timer

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