Fish Cakes with Herbed Sauce German
Dive into the flavors of northern Europe with these crispy, golden-brown German-inspired Fish Cakes with Herbed Sauce. Made with tender white fish fillets, creamy mashed potatoes, vibrant parsley, and a hint of zesty lemon, these fish cakes strike the perfect balance between comfort food and gourmet finesse. Lightly pan-fried to achieve a delicate crunch, they’re paired with a refreshing sour cream-based herbed sauce infused with dill, Dijon mustard, and a dash of white wine vinegar for a tangy finish. This easy-to-follow recipe comes together in under an hour and serves four, making it an ideal weeknight meal or an impressive dish for entertaining. Serve alongside a crisp green salad or roasted vegetables for a satisfying meal packed with fresh, wholesome ingredients. Perfect for seafood lovers seeking a unique twist on a classic!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams White fish fillets (cod, haddock, or pollock)
- 300 grams Potatoes (peeled and boiled)
- 50 grams Breadcrumbs
- 1 large Egg
- 3 tablespoons Fresh parsley (chopped)
- 2 tablespoons Chives (chopped)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Flour (for coating)
- 3 tablespoons Vegetable oil (for frying)
- 200 grams Sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon White wine vinegar
Directions
Step 1
Place the white fish fillets in a pot of simmering water and poach for 5-7 minutes, until cooked through. Remove from water, flake with a fork, and set aside to cool slightly.
Step 2
In a mixing bowl, mash the boiled potatoes until smooth. Add the flaked fish, breadcrumbs, egg, parsley, chives, lemon zest, salt, and black pepper. Mix until evenly combined.
Step 3
Using your hands, shape the mixture into 8 equal patties. Lightly coat each patty in flour and set aside on a plate.
Step 4
Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side, until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Step 5
For the herbed sauce, whisk together sour cream, Dijon mustard, dill, and white wine vinegar in a small bowl until smooth. Adjust seasoning with salt and pepper to taste.
Step 6
Serve the fish cakes warm with the herbed sauce drizzled on top or served on the side for dipping.
Nutrition Facts
| Serving size | (1131.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1869.2 |
| Total Fat 97.2g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 519.5mg | 0% |
| Sodium 3788.8mg | 0% |
| Total Carbohydrate 153.9g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 20.1g | |
| Protein 111.9g | 0% |
| Vitamin D 853.8IU | 0% |
| Calcium 461.3mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 2607.6mg | 0% |
Source of Calories