Hello from Denmark!
Today's recipe is very very Danish.
Danske Fiske Frikadeller are (most can guess) Danish Fish Cakes. Fisk Frikadeller is one of their most traditional Scandinavian dishes. Fisk frikadelle are normally served with a nice cucumber salad or buttered potatoes. Even if you are not the biggest fish fan - try this recipe and I promise it will be the beginning to a long love of seafood.
The Danes love fish and I love it too. These Fish cakes are simply beautiful! I made them in a healthified lighter version by baking them in the oven instead of a pan. By substituting the usual bread crumbs with potato starch for coating them, I kept the recipe gluten free.
Salmon, potato and wild chives.
It is an amazing favour combination. The fish cakes turned out nicely crispy from the outside but were very moist and creamy from the inside. All in all, my recipe for Danish Fish Cakes is low in calories and gluten free. These little tasty fish cakes are a little spiced-up by adding a teaspoon of chilli sauce.
Make your own
Making your own fish cakes is so quick and easy – these ones taste great with tuna too! Not only to HOMEMADE fish cakes taste 100 miles better than those store bough one, but also by making your own you actually not whats exactly i n s i d e !
The cheap factory made ones are often times made of rubbish. You don't want to know about...
This recipe is also great to make in advance as you can simply freeze the cakes.
I had some salmon left over from yesterdays backyard BBQ.
The leftover recipe
I had so much freshly charcoal grilled salmon left over that I had no idea what to do with it. And I totally did NOT feel like having salmon for breakfast, lunch and dinner the next couple of days.
So, I came up with this great recipe. Of course I you dont have huge fish leftovers, you can either use (organic and sustainably sourced!) canned salmon or tuna or (better!) buy some fresh fish and simply fry it in the pan for a couple of minutes.
Also great if you have too many leftover potatoes.
ALL YOU NEED:
makes a full tray of fish cakes
- 450g wild salmon, cooked
- 350g organic potatoes, cooked
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of fresh chives, chopped
- 1 tablespoon of flaxseed, ground
- 1 tablespoon of spicy mustard
- 1 teaspoon of chilli (sauce)
- finely grated zest of one lemon
- 2 logs of spring onion, finely chopped
- sea salt and pepper
- potato starch, for rolling
Get started, guys!
Chop & peel
Get the mixer going!
Chuck potatoes mixer, add one table spoon of apple cider vinegar and blend until creamy
Add the flavour
Sea salt, pepper, chilli
Add it up
Some flaxseed to make it stick, instead of the usual egg,
spring onion for the tasty twist
and mustard for the balance.
Last, but not least,
add freshly grated lemon zest and the smoked salmon.
Pulse, blend, combine.
Tastes great even before baking. I had hard times not snacking on the 'dough'.
Roll it in and from some nice cake balls
Place on the tray and bake it, baby!
Fresh chives -
chop and spoon them over your bakes fish cakes for a nice spicy twist.
THIS IS HOW YOU DO IT:
Use your blender!
- Mash your potatoes together with the apple cider in your blender until you get a very nice any creamy mixture.
- Add sea salt, pepper and chilli
- Add chopped spring log, flaxseed and mustard and pulse until well combined
- Add the lemon zest and salmon and mix well again
- Dust the fish cakes in potato starch and form round balls
- Place them on a baking tray and bake four about 15-20 minutes until nicely golden brown.
- Serve with freshly chopped chives and mustard or mayonnaise and a wedge of lemon.