Scandinavian Fish Cakes (Cod) - Crispy & Golden Brown - Recipe # 76

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients, while cauliflower is lower in carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-free.

Roughly chop cod fillet in a blender until mixed but not completely homogeneous.

Put the chopped fish into a bowl and add salt to help retain liquid.

Shred carrot and potato, then press to remove excess liquid.

Add egg, flour, and full-fat heavy cream to the fish mixture, mixing well.

Retain a bit of cream to add slowly for desired consistency.

Add grated carrot and potato to the mixture for texture.

Chop dill and add it to the mixture, then season with pepper.

Melt butter in a pan and add canola oil to increase cooking temperature.

Form fish cakes using hands and a spoon, then place them in the pan.

Cook the fish cakes until crispy and golden brown on one side, then turn them over and cook for the same amount of time on the other side.

Ensure there is enough fat in the pan to prevent the fish cakes from drying out.

Serve fish cakes on buttered rye bread with a sauce made from crème fraîche, red onions, lungfish roe, dill, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens