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!
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Recipe Information
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
Instructions
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.
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.
Using your hands, shape the mixture into 8 equal patties. Lightly coat each patty in flour and set aside on a plate.
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.
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.
Serve the fish cakes warm with the herbed sauce drizzled on top or served on the side for dipping.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.1 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 461 mg | 35% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
