A classic of the Danish family table, freshened up a bit.
300 g minced salmon
300 g fine minced white fish
1 cooked potato (preferably baked) peeled and mashed
1 carrot, grated and squeezed dry
2 eggs, beaten
100 ml milk
2 tb flour
Combine fish meats well and season. Add egg, flour and milk gradually while mixing to a smooth consistency. Mix in carrot and potato. Season again and chill in the fridge for 30 mins to stiffen it up.
Fry dollops of the mix in half oil / half butter over medium heat. Turn and flatten a little. Both sides should be mottled brown and the fishcake cooked well through.
Serve with lemon wedges and/or remoulade, a sticky adulterated mayonnaise that you need to be Danish to enjoy.
This naturally begs comparison with asian fishcakes, but is rather more processed and possibly the easiest way of getting oily fish into children I know. Could easily by jazzed up with chilli, lemongrass or other fresh herbs.
