Fish Cakes
Fish mince is very wet, which is why these like to fall apart. Bread soaked in milk binds the moisture, and chilling does the rest — twenty minutes in the fridge is the difference between a patty and a puddle. A cube of frozen butter in the middle keeps them juicy even with lean fish.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 5
- Level
- Easy
- Per serving
- 330 kcal
Ingredients
Makes: 10 cakes
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the bread
Cover the bread with milk for 10 minutes, then squeeze it lightly — not dry, some milk should stay in.
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Step 2: Mince the fish
Pass the fillets through a mincer with the onion and the bread. Avoid a blender: it turns fish into paste.
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Step 3: Mix
Add the egg, chopped dill and salt and work it well. The mixture should be thick but soft.
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Step 4: Chill
Refrigerate for 20 minutes. Cold mince holds its shape far better.
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Step 5: Shape around butter
Cut the frozen butter into 10 cubes. With wet hands, take some mince, put a cube in the centre and close it into an oval patty.
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Step 6: Coat and fry
Roll in breadcrumbs and fry over medium heat for 5 minutes a side until golden.
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Step 7: Finish covered
Lower the heat, cover and give them 3 minutes so they cook through while staying juicy.
Tips & variations
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Tip
Pike makes the best-tasting cakes but a dry mince — add 200 g of a fattier fish or a spoon of sour cream.
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Tip
If the mixture is still loose, stir in a spoonful of semolina and wait 10 minutes; it absorbs moisture better than flour.
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Variation
Baked at 190 °C for 25 minutes they are lighter — no crust, but no frying oil either.
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Storage
Cooked cakes keep 2 days. Raw ones freeze well in a single layer on a board.
Nutrition
| 1 serving | Whole dish 5 servings | |
|---|---|---|
| Energy | 330 kcal | 1,650 kcal |
| Protein | 26 g | 130 g |
| Fat | 18 g | 90 g |
| Carbohydrates | 16 g | 80 g |
Approximate values calculated from standard ingredient data.
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