Fishcakes with herb sauce and mint fried potatoes

Fishcakes with herb sauce and mint fried potatoes

Scandinavian Comfort Food
Columbus Leth

In Danish, fishcakes are called fiskefrikadeller. The mixture for fishcakes is called fiskefars and it can be bought ready made at your local fishmonger in Denmark, which is a very normal thing to do. Usually, it will be really good. I do, though, prefer my own mixture. I serve the fishcakes for dinner, then the next day I eat them on rye bread with asier, or cucumber.


Quantity Ingredient

For the fishcakes

Quantity Ingredient
600g pollack fillet
2 spring onions
3 eggs, lightly beaten
100ml single cream
1/2 lemon, juiced
1 whole unwaxed lemon, grated zested
2 tablespoons finely chopped dill
5 tablespoons plain flour
30g butter
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
cucumber salad, to serve

For the mint fried potatoes

Quantity Ingredient
800g small potatoes
8 mint sprigs
50g butter

For the herb sauce

Quantity Ingredient
200ml greek yogurt, 10% fat
2 tablespoons capers
4 tablespoons chopped dill
4 tablespoons chopped parsley


  1. For the mint fried potatoes, rinse the potatoes and boil them in a saucepan with 5 sprigs of the mint until the potatoes are done but firm. Drain and keep them warm until you need them later.
  2. Preheat the oven to 180ºC.
  3. For the fishcakes, finely chop the pollack fillets and spring onions (scallions) with a very sharp knife, or use a food processor to mince them. Place the chopped fish in a bowl with the spring onions, eggs, cream, lemon juice and zest, and herbs and fold gently, then add the flour, 1 tsp each of salt and pepper, and fold again.
  4. Now that the fishcake mixture is ready, melt the butter in a big frying pan and add the olive oil. Form the fishcake mixture into small balls with a spoon and use your hands to help.
  5. Place the fishcakes gently in the melted butter over a medium heat and fry them for about 7–8 minutes on each side. Now put them in a roasting tray and finish them in the oven for about 10 minutes.
  6. Melt the butter for the potatoes in another frying pan, add the boiled potatoes and fry them slowly until they start to turn golden, then fold in the leaves from the remaining sprigs of mint.
  7. For the herb sauce, mix all the ingredients together.
  8. Serve the fishcakes with the fried potatoes, the herb sauce and a cucumber salad.
comfort food
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