This recipe is adapted from a recipe I found on an Estonian blog. You can find the original on my Viking Grub board. I translated it from Estonian, changed the units from Metric to US Customary (Thanks internet!), and ended up tweaking the amounts of ingredients to my taste.
I have found that there is some adaptation of a fishcake in many of the Nordic cuisines. The original recipe was more in the Finnish syle. In fact, there was a very interesting bit about the food pyramid in Finland that accompanied the original recipe. Another of the recipes I consulted while I was working on this adaptation was Danish, and called Fiskefrikadeller. The recipe contained many of the same elements: types of fish, lemon, capers etc. Anyone who knows Nordic/Scandinavian cuisine well, feel free to comment & school me on the subtle differences between a Finnish fishcake & a Danish fishcake.
The process of making the fishcakes was not dissimilar to making potato latkes. The key to success is getting the batter to the proper consistency, and having your oil at just the right temperature.
Fiskefrikadeller (Danish Fishcakes)
makes 18 mini-cakes
- 1 (14oz) can salmon, drain & reserve liquid, pick out any skin/bones
- 4 tilapia filets, cooked (I bought mine frozen & poached them for around 8 mins.)
- 1 large egg
- the juice of half a lemon (around 2 tbsp)
- 1/2 tbsp dried dill OR
- 3 tbsp chopped, fresh dill
- 2 tbsp capers, roughly chopped
- 1/2 C panko bread crumbs
- canola or peanut oil, for frying
- In a food processor or blender, blitz the fish until they form a thick paste. Add 1-3 tbsp of the reserved salmon liquid, if needed, to facilitate the blending.
- Dump fish mixture into a medium-sized bowl. Add egg, lemon juice, dill, and capers. Stir until combined.
- Refrigerate mixture for about 10 mins. Meanwhile, heat oil in shallow pan over medium/medium high heat.
- When the mixture is chilled, add in the panko, and stir to combine.
- When the oil is hot (around 350F), you can begin dropping scoops of the batter into the hot oil. I used my medium sized Pampered Chef scoop, which is around 2 tbsp, & spread the mixture a bit with the back of the scoop until the cake got to the desired size.
- Fry cakes about 5 minutes on each side, or until golden brown.
- serve with oven roasted, skin-on, red potatoes
- serve with fries
- enjoy with remoulade or tartar sauce
- make a Fiskefrikadellar slider
- make a Fiskefrikadellar Eggs Benedict #putaneggonit