Norwegian Fish Cakes with Dill Mayo Recipe

The Norwegian Fish Cakes with Dill Mayo Recipe are a delicious dish that combines the flavors of tender fish and aromatic dill.

5 from 1 vote

Prep Time: 25

Cook Time: 20

Total Time: 45

Course: Dinner, Lunch, Main Course

Cuisine: Norwegian

Keyword: Norwegian Fish Cakes with Dill Mayo Recipe

Servings: Servings

Calories: 230 kcal

Large skillet: Used for frying the fish cakes until golden brown.
Mixing bowls: Used for combining ingredients and mixing the fish cake mixture.
Spatula: Used for flipping the fish cakes during cooking.
Paper towels: Used for draining excess oil from the cooked fish cakes.
Serving platter: Used for arranging and presenting the fish cakes.
Small bowl: Used for preparing the dill mayo.
Whisk or spoon: Used for mixing the dill mayo ingredients.
Knife: Used for chopping fresh dill, green onions, and any other required cutting tasks.

In a small bowl, combine mayonnaise, Dijon mustard, chopped dill, and lemon juice.
Stir the ingredients together until well mixed and smooth.
Taste the dill mayo and adjust the flavors by adding more lemon juice or dill if desired.
Cover the bowl and refrigerate the dill mayo until ready to serve.
Prepare any additional condiments or sauces you would like to serve with the fish cakes.
Place the condiments in serving bowls and set them aside.

In a large bowl, combine the fish pieces, breadcrumbs, beaten eggs, chopped green onions, and half of the dill mayo.
Use your hands or a fork to mix all the ingredients together until well combined.
The mixture should hold together when pressed but still be slightly moist.
If the mixture is too dry, add more mayo or a splash of water.
If the mixture is too wet, add more breadcrumbs a little at a time until it reaches the desired consistency.
Shape the mixture into equal-sized patties, about 1/2 to 3/4 inch thick.

Heat vegetable oil in a large skillet over medium heat.
Add the fish cakes to the skillet, leaving space between each patty.
Cook the fish cakes for about 4-5 minutes per side, or until golden brown and cooked through.
Flip the fish cakes carefully using a spatula to prevent them from breaking apart.
Cook in batches if necessary, depending on the size of your skillet.
Transfer the cooked fish cakes to a paper towel-lined plate to remove any excess oil.

Arrange the cooked fish cakes on a serving platter.
Drizzle the remaining dill mayo over the fish cakes or serve it on the side.
Garnish with additional fresh dill if desired.
Serve the fish cakes hot, along with the prepared condiments and any desired side dishes.
Enjoy the flavorful Norwegian Fish Cakes with Dill Mayo Recipe!

Use a food processor to quickly and evenly chop the fish fillets if desired.

Chill the fish cake mixture in the refrigerator for 30 minutes before shaping to help it hold together better.

Wet your hands with cold water to prevent the fish cake mixture from sticking to your hands while shaping the patties.

Use a non-stick skillet or ensure that the skillet is well greased to prevent the fish cakes from sticking during frying.

Make a smaller test patty first to adjust the seasoning and consistency of the mixture if needed.

If you prefer a crispier coating, coat the fish cakes in flour before frying.

If you're short on time, you can use store-bought tartar sauce or aioli instead of making the dill mayo from scratch.

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