Homemade fish cakes - Better, cheaper and delicious taste
Homemade fish cakes are much easier to make than you think. It is easy to buy fish cakes from the store, but if you make it yourself, they taste much better and you actually know what they contain. There is a much higher proportion of fish and no weird additives added from the factory. Both young and old like fish cakes. Here at home, this is a great dish for us to eat more fish. When you first make fish cakes, it's just as easy to make a slightly larger recipe so you can save half for the next time you have fish cakes. The danger of them being eaten up, on the other hand, is great, because this is very good! Learn the simple techniques and the result will be good every time. It's not hard. Here I serve them with oven roasted potatoes and carrot puree.
Ingredients
Fish cakes
- 1 kg haddock
- 2 tbsp potato flour
- 3 tsp salt
- 1 pcs onion
- 1 pcs egg
- 2,5 dl milk / cream
- 2 tsp dijon mustard
- 1 tsp nutmeg
- butter for frying
- a little lemon juice
Carrot puree
- 3 pcs carrot
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp butter
- a little freshly ground pepper
Buy fresh haddock in the fish shop. It is possible to use other alternatives as well, but haddock is perfect for fish cakes and it is also quite affordable. Buy fillets without bones, so you do not have to think about it.
Step 1
Cut the fish into smaller pieces and spread it out on a plate.
Step 2
Put this in the fridge so the fish is cold when you start making the mince. Pour 2.5 dl with milk or cream. I took half of each and add 1 teaspoon of grated nutmeg. Put this in the fridge until you are ready to make the mince.
Step 3
Finely chop some onions and fry with a little butter until shiny and soft. Make sure it is not browned. Cool the onion before adding it to the fish mince.
Step 4
Find a food processor (if you do not use a hand mixer). Add the fish together with the salt and run to a slightly sticky smooth mass. Add potato flour and freshly ground pepper and drive a little more. Add a lightly beaten egg and cook for a few more seconds. Now you should add the cream / milk mix. Add only a little liquid at a time and run until the liquid has disappeared into the mince. Dilute with milk until you have no more left.
Step 5
It is important that you use cold fish and cold milk / cream. I run the kitchen machine at a medium pace and do not run it further than I have to. Now add the cold fried onion and stir well with a spoon.
Step 6
Use clean wet hands to shape the fish cakes and bake them for 2-4 minutes on each side until they have a golden and nice color. Put them on a plate or in a pan when done. This recipe is for about 12 fish cakes. Now you just have to start baking the fish cakes. I use butter in the pan as I think this gives the best and finest crust, but if you want to take care of the calories you can also use neutral oil.
Step 7
I usually start with the potatoes when I make this dinner. This is because they take the longest time. Rinse the potatoes well and divide them into boats. Put baking paper in a pan and put in the potato boats. Pour on a little oil, salt and pepper and rub it well together.
Step 8
Bake on hot air 220 degrees until done. A smart trick is to put the fish cakes together with the potatoes for the last 4-5 minutes so everything is piping hot when you serve this.
Step 9
I use carrot puree as a sauce for this dish. Peel carrots and cut into small slices. Boil in water until completely tender. Pour off the water and add a dab of butter, 1 teaspoon sugar, 1 teaspoon salt and a little freshly ground pepper. Run to puree with a hand mixer. Feel free to pour in a little cream and run another round with the hand mixer.
Place the fish cakes neatly on a plate together with some potatoes and carrot puree and serve. Or put the whole pan on the table and everyone can supply themselves. Delicious and healthy dinner!
