Icelandic Fish Cakes Fish Balls Recipes

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ICELANDIC FISH CAKES (FISH BALLS)



Icelandic Fish Cakes (Fish Balls) image

A traditional Icelandic dish.

Provided by Fabwick

Time 4h55m

Yield 8

Number Of Ingredients 10

2 pounds fresh cod fillets
1 cup soy creamer
1 medium red onion, chopped
2 large eggs
3 tablespoons potato starch
2 tablespoons Worcestershire sauce
1 pinch salt and pepper to taste
tablespoon vegan butter (such as Earth Balance ®), or more to taste
1 cup water, or as needed
1 splash dry white wine

Steps:

  • Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
  • Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
  • Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

Nutrition Facts : Calories 166 calories, Carbohydrate 6.9 g, Cholesterol 88.2 mg, Fat 4 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 0.5 g, Sodium 171.4 mg, Sugar 2.2 g

ICELANDIC CAKE



Icelandic Cake image

Great energy booster, traditionally made in Iceland using Rhubarb jam. Perfect treat for kids and adults alike!

Provided by j_harrington

Time 1h30m

Yield Makes Squares

Number Of Ingredients 0

Steps:

  • Pre heat the oven to 240C/fan 220C/gas 9.
  • Grease a large baking tin (at least 2 inches deep)
  • Mix together the oats, flour, sugar, baking powder and butter either by hand or with a food processor until like a dough in consistency. If the mixture is a little dry add a small splash of milk.
  • Put half of the dough mix into the pre prepared tin, spread the mixture out and push down. Take care to make sure all the corners are covered.
  • Spread the whole jar of jam over the first layer of mixture, it looks like a sandwich cake! Make sure the jam is evenly spread.
  • Cover the jam layer evenly with the second half of the mixture. Push down slightly and ensure all the jam is covered.
  • Cook at 240C/fan 220C/gas 9 for 10 minutes, then turn the oven down to 160C/fan 140C/gas 3 for 30-40 minutes, until the top has turned a golden colour.

FISH CAKES FAST AND SIMPLE



Fish Cakes Fast and Simple image

I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.

Provided by Chuck in Killbuck

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb boneless fish fillet
5 large potatoes
3 tablespoons chopped onions
2 eggs
1 tablespoon water
salt and pepper

Steps:

  • Peel and cut up potatoes.
  • Place in pot with fillets and cover with cold water.
  • Boil until the potatoes are"fork done".
  • Drain off the water.
  • Mash the potatoes and fish together.
  • Mix chopped onion, eggs, and 1 tablespoon water.
  • Add this to the fish and potatoes and mix well.
  • Form the mixture into hamburger size patties.
  • Season with salt and pepper and fry in well greased skillet until golden brown on both sides.

BAKED FISH FROM ICELAND



Baked Fish from Iceland image

This recipe is from a childrens cook book published by UNICEF. This meal used to be our familys favourite. It is very easy and delicious.

Provided by Swiss Miss

Categories     Icelandic

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
6 fish fillets or 6 cod fish fillets
1 lemon
salt, pepper to taste
200 g emmenthaler cheese or 200 g tilsiter cheese, grated
1 tablespoon mustard
1 cup cream
1/2 cup breadcrumbs

Steps:

  • Preheat oven at 180° celsius.
  • Butter a baking-dish.
  • Put the fillets into the baking-dish.
  • Season the fillets with salt, pepper and freshly squeezed lemon juice.
  • Cover the fish with ground cheese.
  • Mix mustard with cream and pour it over fish fillets.
  • Cover with breadcrumbs.
  • Bake the fillets for 35 minutes.
  • Serve with rice or noodles.

ULTIMATE FISH CAKES



Ultimate fish cakes image

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Provided by Angela Nilsen

Categories     Dinner

Time 55m

Number Of Ingredients 18

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

Steps:

  • Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
  • Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
  • Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  • Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  • Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
  • Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
  • Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
  • Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  • Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
  • Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  • Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
  • On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
  • Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  • Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
  • Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

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