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Norwegian Fish Cakes w Dill Mayo

Norwegian Fish Cakes with Dill Mayo Recipe

230kcal
5 from 1 vote
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Prep 25 minutes
Cook 20 minutes
Total 45 minutes
The Norwegian Fish Cakes with Dill Mayo Recipe are a delicious dish that combines the flavors of tender fish and aromatic dill.
Servings 8 Servings
Course Dinner, Lunch, Main Course
Cuisine Norwegian

Ingredients

  • 2 pounds fish fillets such as cod or salmon
  • 1 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dill chopped
  • 2 tablespoons green onions chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs beaten
  • Vegetable oil for frying

Equipment

  • 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.

Method

Prepare the Fish
  1. Thaw the fish fillets if frozen by placing them in the refrigerator overnight.
  2. Pat the fish fillets dry with paper towels to remove excess moisture.
  3. Cut the fish fillets into smaller pieces for easier handling.
  4. Season the fish fillets with salt, pepper, and garlic powder.
  5. Set aside the seasoned fish fillets while preparing the other ingredients.
  6. Chop the fresh dill and green onions and set them aside.
Make the Dill Mayo
  1. In a small bowl, combine mayonnaise, Dijon mustard, chopped dill, and lemon juice.
  2. Stir the ingredients together until well mixed and smooth.
  3. Taste the dill mayo and adjust the flavors by adding more lemon juice or dill if desired.
  4. Cover the bowl and refrigerate the dill mayo until ready to serve.
  5. Prepare any additional condiments or sauces you would like to serve with the fish cakes.
  6. Place the condiments in serving bowls and set them aside.
Prepare the Fish Cake Mixture
  1. In a large bowl, combine the fish pieces, breadcrumbs, beaten eggs, chopped green onions, and half of the dill mayo.
  2. Use your hands or a fork to mix all the ingredients together until well combined.
  3. The mixture should hold together when pressed but still be slightly moist.
  4. If the mixture is too dry, add more mayo or a splash of water.
  5. If the mixture is too wet, add more breadcrumbs a little at a time until it reaches the desired consistency.
  6. Shape the mixture into equal-sized patties, about 1/2 to 3/4 inch thick.
Cook the Fish Cakes
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add the fish cakes to the skillet, leaving space between each patty.
  3. Cook the fish cakes for about 4-5 minutes per side, or until golden brown and cooked through.
  4. Flip the fish cakes carefully using a spatula to prevent them from breaking apart.
  5. Cook in batches if necessary, depending on the size of your skillet.
  6. Transfer the cooked fish cakes to a paper towel-lined plate to remove any excess oil.
Serve the Norwegian Fish Cakes with Dill Mayo Recipe
  1. Arrange the cooked fish cakes on a serving platter.
  2. Drizzle the remaining dill mayo over the fish cakes or serve it on the side.
  3. Garnish with additional fresh dill if desired.
  4. Serve the fish cakes hot, along with the prepared condiments and any desired side dishes.
  5. Enjoy the flavorful Norwegian Fish Cakes with Dill Mayo Recipe!

Nutrition

Calories230kcalCarbohydrates11gProtein26gFat9gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat2gTrans Fat0.02gCholesterol101mgSodium405mgPotassium400mgFiber1gSugar1gVitamin A67IUVitamin C1mgCalcium46mgIron2mg

Notes

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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