Tarragon, parsley, green onions and a splash of lemon juice give these deliciously moist fish cakes a bright, fresh flavor that will make you forget the frozen ones in a heart-beat. It may seem easier to buy fish cakes, but these are a snap to make and far superior to anything ready-made. Very popular in Scandinavian countries, they can be made with any kind of fish, but are especially good with white fish or salmon.
Serve them hot or cold, but make sure you also make rémoulade sauce, the classic accompaniment. It’s like tartar sauce, but this version doesn’t contain onions or garlic. Potatoes sautéed with butter and seasoned with fresh dill or a green salad make great side dishes to round out your meal.
Small amounts of heavy cream may be used on a lactose-free diet, but if you are particularly sensitive to lactose, substitute coconut cream. Lactose is generally safe to consume if there is less than 1 gram per serving, as there is in this recipe. Only you know what you can tolerate, so make adjustments as needed.
Serves 4, Adapted from “The Scandinavian Cookbook”
1 1/4 pounds (600 grams) white fish fillets, such as cod or halibut
3 green onions, green part only, chopped
1/3 cup (80 ml) cream or coconut cream
3 tablespoons (45 ml) minced fresh parsley
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) finely minced fresh tarragon
1/4 teaspoon (1.75 ml) salt
1/4 teaspoon (1.75 ml) pepper
3 tablespoons (45 ml) potato starch
1/4 cup (60 ml) olive oil, plus more if needed
Cut the fish into chunks and put them into a food processor. Process until finely minced. Transfer the fish to a medium bowl and add all the ingredients except the potato starch. Mix with hands until thoroughly combined. Sprinkle the potato starch over the top and continue mixing until there are no traces of the potato starch.
Heat the olive oil in a large skillet. Divide the fish mixture into 12 patties, using a 1/3 cup (80 ml) measuring cup and your hands to shape the patties. Cook the fish cakes over medium heat until browned and firm in the center, about 4 minutes per side. Place cooked fish cakes on a stack of paper towels to absorb any excess oil. Serve hot or cold with remoulade sauce.