Nordic Fish Cakes with Dill and Remoulade
Hearty fish cakes (e.g. made from herring or cod), refined with fresh dill, served with a light remoulade. A popular dish from the Nordic cuisine.
- 20 minutes
- 2 servings
- Main course
- pescatarian
- b12-quelle
- energy
- rich in omega-3
- high in protein
- selenreich
- vitamin-d-quelle
Ingredients
- 200 g Herring
- 50 g Onion
- 0.25 piece Dill
- 60 g Egg
- 30 g Oats
- 7.5 g Rapeseed oil
- 2.5 g Salt
- 1.3 g Pepper
- 50 g Yogurt
- 5 g Pickles
- 25 g Chives
Instructions
- Mix chopped fish, chopped onion, chopped dill, egg, oats, salt, and pepper well in a bowl. Form small patties from the mixture.
- Heat rapeseed oil in a pan. Fry the fish cakes for about 4-6 minutes on each side until golden brown.
- For the remoulade, mix yogurt, chopped pickles, and chives. Season with salt and pepper to taste.
- Serve the fish cakes with remoulade and boiled potatoes or cucumber salad.
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