This post is also available in: Danish
One of my favorite family friendly dishes is my homemade fish cakes served with remoulade dipping sauce which is a mayo based dip with mustard, curry and cornichons. Eaten together this is a match made in heaven.
I’m still suffering from crazy busy times here. I just spent five days in Paris which was fantastic as ever and as we speak, I’m on my way back from Jutland where I gave my first public speak about my new book last night. On my way home this morning, I was changing trains half way and managed to take a train in the wrong direction which added 2 hours to my journey. Sigh! Someone please send me a responsible adult! I’m too tired to manage all these things by myself.
Well, at least my program looks like it’s going to be a bit more back to normal from now on and thank God. I need some normality here. And to catch up on my sleep!
FISH CAKES – DELICIOUS FOR ALL MEALS THROUGHOUT THE DAY
When I make fish cakes, I always make big batches. They taste wonderful cold too and we use them both for breakfast and for a quick lunch.
Often you see fish cake recipes with potatoes and made with cooked fish. I make mine differently. I chop my raw fish in the food processor or I ask my local fish vendor to chop the fish for me.
- 1 kilo of fish (cod, salmon, literally what ever fish you have got)
- 2 eggs
- 1 tablespoon of psyllium husks
- freshly chopped herbs (I used thyme this time)
- salt and pepper
- butter or coconut oil for frying
2. Shape your fish batter into small balls and place them on a cutting board or a large plate.
3. Heat up butter or coconut oil and fry your fish cakes on the frying pan on both side.
- 1 cup (2 dl) of mayonnaise
- 1 tsp of mustard powder
- 1-2 tsp of white wine vinegar
- 0,5 tsp of curry
- a small dash of ground turmeric (mostly for the sake of the color)
- 2 tsp of Sukrin icing sugar
- 50g of cornichons (sugar-free), finely chopped
Combine all ingredients in a bowl and mix well together. Taste and adjust with white wine vinegar and sweetener. Store in the fridge in a closed jar.
Serve the fish cakes and the remoulade with a green salad and with the popular chia seed crackers and lots of butter.