Fish cakes with bacon.

This recipe is a huge favorite both at home and out on the ship. The prep time can be a bit tedious, but we often make a large batch and if we get spares we freeze them to eat later.

We usually make them using Hake, Cod, Saithe, Pollack or other white fish we catch, but the good thing is that you can pretty much make these using any fish you can get, so if you go to a lake and catch a large Pike or buy Pollack at the store you can use this recipe with succes.

In Denmark we make meatballs called Frikadelle, and fish cakes are named fish frikadelle since they are made in a similar way. They are typically seen as a pretty ordinary meal, but I think they are underrated and I sure love them.
When I make them we eat them hot after they are made and eat them cold with bread or a salad the day after. My wife love to take them with her for lunch the next day!

Video in danish.

Ingredients for 4 persons:

500gr fish filet from white fish.

150gr smoked bacon.

1 onion.

1 egg.

water.

a slice of bread or flour instead.

Salt and pepper.

How to:

Fillet the fish and remove the skin.

Cut the Onion in smaller piece that fit into the tube to the mincer.

If you have a meat mincer use that. Mince the fillets, bacon and onion in between each other so they start getting mixed, finish with the slice of bread to get all the fish out of the mincer.

Tino busy at work make minced fish yesterday.

Mix the minced fish, bacon and Onion with the egg, 1 teaspoon of salt, pepper and a splash of water. You can add extra flour if it needs to be more "sticky"

The mince mix before its mixed with eggs and spices.

I usually make this early in the day and let it rest in the refrigirator until I fry the fish cakes for dinner, they can be made right after, but the taste is much better if the mix have had som rest before they are fried.

Form the cakes with a table spoon and your hand and fry them in Olive oil plus some butter on a hot frying pan.

The traditional way to serve them is with white potatoes and white sauce with Parsley for dinner or on coarse rye bread with remoulade sauce for lunch.

I suggest you make more than one batch, you will regret it if you dont make enough! 

Enjoy!