1. 250g cod 2. 250g salmon 3. 1 egg 4. 1 TBS white wholewheat flour, corn starch or potato flour.
5. 2 TBS piskefløde (cream)
6. 1 tsp salt 7. 6 turns black pepper mill 8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil) 9. Dill for garnish
Directions: 1. Cut fish into smaller pieces, putting a few bite-size of salmon aside.
2. Blend fish, egg, flour, salt and pepper blend in a food processor or blender. I use my Magimix blender for this.
3. Add the remaining salmon pieces and mix well.
4. Use an ice-cream scoop to form the mixture into fish cakes into an oven-proof dish.
5. Let them rest for 15-30 minutes in the fridge if you have the time.
6. Bake at 225 degree celsius for approx. 20 - 25 minutes, flipping over halfway through, if it is not evenly browned
Tips:
To keep them warm, you can put them in the oven at 80 degree celsius until you are ready to serve them.
Additional Information:
There is a slight, but noticeable difference using the cream or not using the cream. Using cream makes them a tard juicier.
My family could not taste the difference between pan-fried fish balls and oven-baked fish balls. So if I like to not have the bother to have to watch and flip fish balls on the pan, I will just bake them in the oven.
1. 250g cod
2. 250g salmon 3. 1 egg 4. 2 TBS white wholewheat flour, corn starch or potato flour.
5. 2 TBS piskefløde (cream)
6. 1 tsp salt 7. 6 turns black pepper mill 8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil) 9. Dill for garnish
Directions: 1. Blend fish, egg, flour, cream, salt and pepper in a food processor.
2. Let the mixture rest for 15-30 minutes in the fridge if you have the time.
3. Heat cooking oil on a pan.
4. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to be patient when frying the fish cakes and not use a higher heat.
5. Garnish with some chopped dill or parsley and serve.
Tips:
You can also bake them in the oven at 225 degree celsius for approximately 15-20 minutes.
To keep them warm, you can leave them in the oven at 80 degree celsius until you are ready to serve them.
Additional Information.
I have made a post on Danish fish cakes before, but this is a simpler recipe that I use when I am pressed for time. I serve this dish with potatoes and salad on the side. It is a dish that my family likes a lot.
There is a slight, but noticeable difference with using the cream or not using the cream. The cream makes them just a tard juicier.
Ingredients: 1. 600 g cod or salmon or a combination, skinned, boned and cut into smaller pieces
2. 1 egg
3. 2 TBS white wholewheat flour
4. 1 TBS rolled oats (optional)
5. 1 carrot diced (optional)
6. 1 handful of dill or parsley chopped (optional)
7. 100 ml low-fat fresh milk (traditional Danish recipe uses heavy cream)
8. 1 tsp salt
9. 6 turns black pepper mill
10. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
Directions: 1. Dice carrots by hand, food processor or blender. If using a blender, you need to add water and pulse it. Drain off the liquid and press dry the carrots.
2. Add fish and salt and blend in a food processor or blender.
3. Add flour, rolled oats, diced carrots, milk, pepper, parsley or dill and blend by hand or in a blender/food processor till combined and smooth. The mixture will be a bit sticky.
4. Let the mixture rest for 15-30 minutes in the fridge if you have the time.
5. Heat cooking oil on a pan.
6. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with higher heat.
7. Sprinkle some chopped dill or parsley and serve.
Tips:
You can also bake them in the oven at 180-degree celsius. Give it 7 minutes on each side.
Just trying to squeeze in more fish into the diet. Made the Danish fiskefrikadeller today with a simpler version of the recipe with lesser ingredients than the earlier recipe I posted. It actually tasted better. So I will jot it down and archive it here.
I dice the carrots using the Magimix blender, using water and pulsing it. You can actually use half of the water than what was shown in the picture above.
Drain off the liquid and press dry the carrots.
Don't throw away the water. You can drink it like you are drinking your regular water. It tastes like water, but with all the vitamins in it.
Add all the ingredients into the blender... such as 1 tablespoon of oats
2 tablespoon of wheat germ
Crack in 1 egg
Add 1 teaspoon of salt
Add a few turns of the peppermill as desired
Add a handful of parsley. Pre-chopping it is not required.
Add in the diced carrot
Add in the fish - here I added a combination of codfish and salmon. I first cut the fish fillets into smaller fishes. I then add it into the blender with the other ingredients...
Lastly, add 1 tablespoon of ground flax seeds and a teaspoon of chopped ginger
Add 100 ml of milk
I start at speed 1 and slowly work it up to speed 2 and ended with the last few seconds on speed 3.
I also use the spatula while blending to scrape down the side and guide the mixture towards the center of the blender.
The blending is done :-) Ideally let the mixture rest in the fridge for 15-30 minutes.
Heat up the pan with 2 tablespoons of cooking oil and 1 teaspoon of butter.
Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes.
Thus, it's important to have patience when frying the fish cakes and not to try to quicken the cooking with higher heat.
9
Danish Fish Cakes called "fiskefrikadeller" ready to be served with mashed potatoes or Danish rye bread along with tartar sauce or remoulade sauce :-)
Ingredients:
1. 600 - 675 g cod or salmon or a combination, skinned, boned and cut into smaller pieces
2. 1-2 eggs
3. 1 carrot diced or any other vegetable such as squash, fennikel, celery, leek or even potato
4. 1/2 red pepper bell or chili diced
5. 1 clove garlic
6. 1 slice of ginger diced (optional)
7. 1 handful of parsley or chives chopped
8. 3 TBS wheat germ or rolled oats or a combination of both
10. 1 TBS flax seeds ground
11. 1 TBS herbs such as dried basil, thyme or oregano (optional)
12. 1 TBS lemon juice or capers diced
13. 100 ml low fat fresh milk (traditional Danish recipe uses heavy cream)
14. 1 tsp salt
15. 6 turns black pepper mill
16. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
17. Dill for garnishing
Directions:
1. Dice carrots and red pepper fruit by hand, food processor or blender. If using blender, you need to add water and pulse it. Drain off the liquid and press dry the carrots and red pepper fruit.
2. Blend all ingredients (except cooking oil and butter) by hand or in a blender/food processor til combined and smooth. The mixture will be a bit sticky.
3. Let the mixture rest for 15-30 minutes in the fridge.
4. Heat cooking oil and butter on a pan.
5. Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to have patience when frying the fish cakes and not rush it with a higher heat.
6. Sprinkle some chopped dill and serve.
Tips:
You can also bake them in the oven at 180 degree celsius. Give it 7 minutes on each side.
Video Demonstration:
Additional Information:
Recently, I am reading up about nutrition and did a detailed analysis of the different nutrients in food. Fish comes up on the top for almost all the nutrients, especially salmon at the very top comparing with all the different kinds of food including vegetables. Thus, I am more determined than ever to incorporate more food into our family's diet.
But alas, it hasn't been an easy task. Our Little FECS started liking fish as a toddler, and then somewhere along the way(I don't know what happened), he doesn't like fish anymore. Our Baby FECS hasn't really like fish from day one as a toddler, although she does like salmon on good days (phew). Daddy FECS prefers beef to fish. Although he does eat fish, we just don't eat it as regularly as is recommended by the Danish health authorities to consume fish two times a week.
If I prepare fish the Chinese way - by steaming them... the kids run away and Daddy FECS eat them, but not as heartily as he would eat the Danish fiskefrikadeller.
Then bingo, I thought why don't I try to make the Danish fish cakes "fiskefrikadeller" that all the Danes love. Apparently, I read that this is the method the Danes make their kids fall in love with fish. I don't know why I waited almost 18 years in Denmark to try making it myself!!!
But better late than never. I got down to it as soon as I could today. Daddy FECS and Little FECS ate many of them. Baby FECS only add half a fiskefrikadeller :-( She snacked too much along the day to have sufficient appetite for dinner.
I dice the carrots and red pepper bells using the Magimix blender, using water and pulsing it. You can actually use half of the water than what was shown in the picture above.
Drain off the liquid and press dry the carrots and red pepper fruit.
Don't throw away the water. You can drink it like you are drinking your regular water. It tastes like water, but with all the vitamins in it.
Add all the ingredients into the blender... such as 1 table spoon of oats
2 tablespoon of wheat germ
Crack in 2 eggs
Add 1 teaspoon of salt
Add a few turns of the peppermill as desired
I added leek here
Add a handful of parsley. Pre-chopping it is not required.
Add a clove of garlic
Add 1 tablespoon of dried herbs... here I added dried basil...
Add in the diced carrot and red pepper fruit
Add in the fish - here I added a combination of cod fish and salmon. I first cut the fish fillets into smaller fishes. I then add it into the blender with the other ingredients...
Lastly, add 1 tablespoon of ground flax seeds and a teaspoon of chopped ginger
Add 50 ml of milk. Some recipes call for 150 ml. The Magimix blender works fine with just 50 ml of milk, but it will be faster if more liquid is added.
I start at speed 1 and slowly work it up to speed 2 and ended with the last few seconds on speed 3.
I also use the spatula while blending to scrap down the side and guide the mixture towards the centre of the blender.
The blending is done :-) Ideally let the mixture rest in the fridge for 15-30 minutes.
Heat up pan with 2 tablespoon of cooking oil and 1 teaspoon of butter.
Use a tablespoon to form the mixture into fish cakes and fry them on medium heat for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes.
Thus, it's important to have patience when frying the fish cakes and not to try to quicken the cooking with a higher heat.
9
Danish Fish Cakes called "fiskefrikadeller" ready to be served with mashed potatoes or Danish rye bread along with tartar sauce or remoulade sauce :-)
