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Crispy Herring Fish Cakes with Lemon Aioli - Image 1

Crispy Herring Fish Cakes with Lemon Aioli

Swedish cuisineEuropean cuisineScandinavian cuisine
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Crispy Herring Fish Cakes with Lemon Aioli

Herring Platter

Prep: 25 min • Cook: 15 min. Flaky, pan-fried fish cakes made from finely chopped pickled herring, bound with potato and herbs, served with a zesty lemon aioli.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Fish Cakes

  • 9oz pickled herring fillets(finely chopped)
  • 2 cup mashed potatoes(cooled)
  • 2 tbsp fresh dill(chopped)
  • 1 pc egg(beaten)
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil(for frying)

Lemon Aioli

  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic(minced)
  • 1 tsp fresh dill(chopped)

Instructions

Make the Fish Cakes

  1. In a large bowl, combine the chopped pickled herring, mashed potatoes, chopped dill, beaten egg, flour, salt, and pepper.
  2. Mix gently until just combined. Do not overmix.
  3. Shape the mixture into 4 equal-sized patties or cakes.

Cook the Fish Cakes

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Carefully place the fish cakes in the hot skillet and cook for about 6-8 minutes per side, until golden brown and heated through.

Prepare the Lemon Aioli

  1. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and chopped dill until well combined.

Nutrition

Servings
4
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal233.7 kcal1,402 kcal
Protein15.2 g10.1 g60.8 g
Fat25.8 g17.2 g103.2 g
Carbs15.1 g10.1 g60.4 g

Tips

  • Ensure the mashed potatoes are completely cooled before mixing to help the cakes hold their shape.
  • Don't overcrowd the pan when frying the fish cakes; cook in batches if necessary for even browning.
  • Serve the crispy fish cakes warm, accompanied by the fresh lemon aioli for dipping.

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