Regardless of whether you make your fish cakes from scratch or buy a ready-made mince, 165 ºC is a nice temperature to cook your fish cakes at.
Here is a recipe for homemade fish cakes made from scratch. The recipe yields around 12 fish cakes depending on the size. The fish cakes don’t take long to make, but the mixture should be left to rest in the fridge for 30 minutes before frying.
1 pcs. Onion (1 small or ½ a large)
150 gram Carrot (approx. 2 carrots)
300 gram Cod fillet or salmon, skin and bones removed
1 pcs. Eggs
2 tbsp. Milk
30 gram All-purpose flour
Grated lemon peel from 1 lemon
Dill , half a bundle
Butter for frying
Make the fish cake mixture
Peel the onions and carrots and cut them into smaller pieces. Add them to a food processor and chop them finely.
Cut the fish into chunks and add them to the vegetables in the food processor. Add the remaining ingredients, except the dill, and blend until smooth.
Finely chop the dill and stir into the mixture.
Leave to rest in the fridge for around 30 minutes.
Fry the fish cakes
Heat a frying pan to 165 ºC.
Shape the fish cakes with a tablespoon. Dip the spoon in a glass of water between making each fishcake, this will help the mixture to stick less to the spoon.
Fry the fish cakes for 6 minutes on the first side. Turn them and then cook for another 6 minutes on the other side.
If there isn’t room in the pan to cook all the fish cakes at the same time, then cook them in batches. You can place the finished fish cakes in the oven at a low temperature to keep them warm.
If you use a pre-made fish cake batter, simply fry your fish cakes following the same procedure as described in the recipe, 165 ºC is great for fish cakes whether the batter is bought or homemade. A firm white fish, such as cod or whiting, works well for fish cakes. Salmon or a mixture of salmon and cod also works really well, so use what you can find.