The best recipe for homemade fish cakes

Fish cakes are easy to make yourself from scratch. Today, many people buy ready-made fish cakes that just need to be shaped and fried. But it is both cheaper and more delicious to make the filling from scratch. And if you have a food processor or blender, it really only takes a moment. With just a few basic ingredients, you can make fantastic classic fish cakes that everyone loves. Soft and delicious inside and crispy on the outside. 

TIP: Also try classic Danish meatballs or  a vegetarian meatball with squash.

Ingredients for fish cakes

The ingredient list for the recipe for homemade fish cakes is simple and short. It produces delicious pieces that are easy to shape and don't collapse on the pan. 

Type of fish for fish mince:

For classic fish cakes, it is recommended that you use cod. However, it can easily be replaced with another light fish such as pollack or hake. You can also make delicious salmon meatballs by replacing half of the fish with salmon. Otherwise, it is recommended that you try this recipe for salmon meatballs, which are shaped like large fish steaks.

Other ingredients for fish mince

Egg: Eggs are added because they help the stuffing hold together. They also help the meat settle after frying and not become too soggy in the middle.

Flour: For classic fish cakes, it is recommended to use regular wheat flour. However, you can also use whole wheat flour. For gluten-free fish cakes, you can use rice flour or potato flour (just use 1.5 tbsp.)

Milk: You can use any type of milk for this recipe. Choose sweetened condensed milk if you want them to taste like grandma made them, but anything will do. If you want to make the recipe dairy-free, you can use soy or oat milk or an extra egg white instead.

Salt and pepper: You can't taste the raw fish mince. That's why it might be a good idea to "test fry" a small meatball of the mince. Taste to see if you need more salt and pepper before frying the whole batch.

Butter and/or oil for frying: Fry in a mixture of butter and olive oil. You can use either/or, but the combination gives better, crispier and nice golden pieces.

Flavor variations for fish paste

It is extremely easy to make different flavour variations of the fish mince. Add different spices, for example if you want to make a Thai fish cake. You can experiment with different types of fish or adding shellfish such as shrimp or crayfish tails. You can also easily add grated carrot or chopped spinach if you want to make the recipe a little greener. Also remember that you can vary how coarsely you chop the meat. If you prefer coarse fish cakes, it might be a good idea to chop the fish in a food processor first, and then mix it with the remaining ingredients in a bowl. This way you ensure that you don't chop your meat too much. 

Tips and recommendations for the best fish cakes

Here you will find answers to the most frequently asked questions about how to make the best fish cakes. If you have any further questions, they are of course very welcome in the comments section.

Can you make minced fish without a food processor?

You can easily make the mince without a food processor. Unlike meat, fish is easy to chop with a kitchen knife. Simply chop it very finely on a large cutting board before mixing it with the remaining ingredients in a bowl.

Which sauce for fish cakes?

A homemade remoulade is almost a must for the Dells. In addition, you can also try a homemade aioli or a creamy feta dip (The sweet potato fries also taste good!). A tartar sauce, which is often served with fish'n'chips is also incredibly delicious with it. Traditionally, a butter sauce is often served, which simply consists of melted butter, possibly stirred in with a little chopped parsley.

How long should the fish fillets be fried?

It can be difficult to judge when the fish cakes are cooked enough. The easiest way to judge this is that they should feel firm. This means that you cannot immediately mash them flat with light pressure. Alternatively, it is always a good idea to cut a slice and check. They should be juicy but still firm inside. If your fish cakes are still raw inside, it is best to turn the heat down completely and let them cook slowly. This way you ensure that they do not burn on the surface before they are fully cooked.

Accessories for fish cakes

All of the recipes below are guaranteed to bring happiness when served with homemade fish cakes. They are suggestions for slightly more modern accompaniments that still go well with the classic dishes.

• Pointed cabbage salad with apples
• Hasselback butternut squash salad
• Pumpkin salad
• Potato salad with quinoa and strawberries
• Quinoa salad with feta and squash
• Salad with currants and grandmother's dressing
• Salad with blueberries and feta