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–+ servings

North Sea Fish Cakes with Cucumber-Yogurt Sauce & Mixed Greens

These crispy, golden-brown fish cakes are a North Sea classic, made with flaky white fish, fresh herbs, and a touch of mustard for depth. Served with a cool, tangy cucumber-yogurt sauce and a simple mixed greens salad, this dish is a fresh yet hearty way to enjoy regional seafood. Perfect for a light yet protein-rich meal, these fish cakes pair well with rye bread or boiled potatoes for a more filling option.
Print Recipe
Prep Time:20 minutes
Cook Time:15 minutes

Ingredients

Fish Cakes

  • 250 g white fish fillet cod, haddock, or pollock, skinless
  • 1 small potato boiled and mashed
  • 1 small shallot finely minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp Dijon mustard
  • 1 large egg beaten
  • 2 tbsp breadcrumbs fine for binding
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter for frying for frying
  • 1 tbsp oil or lard for frying

Cucumber-Yogurt Sauce

  • 100 g Skyr substitute Greek Yogurt
  • 1/4 small cucumber grated and drained
  • 1 tbsp lemon juice fresh
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Mixed Greens

  • 2 cups mixed salad greens arugula, baby spinach, or butter lettuce
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Prepare the Fish Cakes: Poach the white fish in simmering water for 5 minutes, then drain and flake with a fork.
  • Mix Ingredients: In a bowl, combine flaked fish, mashed potato, shallot, dill, parsley, mustard, beaten egg, breadcrumbs, salt, and pepper. Mix until just combined.
  • Form Patties: Shape the mixture into 4 small fish cakes (or 2 larger ones) and chill for 10 minutes to help them hold their shape.
  • Cook the Fish Cakes: Heat butter and oil in a skillet over medium heat. Fry fish cakes for 3-4 minutes per side until golden brown and crispy.
  • Make the Sauce: In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, salt, and pepper. Let sit for flavors to meld.
  • Prepare the Salad: Toss mixed greens with olive oil, apple cider vinegar, salt, and pepper in a bowl.
  • Serve: Plate the fish cakes with a dollop of cucumber-yogurt sauce and a side of mixed greens.

Notes

  • Fish Selection: Cod, haddock, or pollock work best, but you can use any firm white fish. Leftover cooked fish also works well!
  • Binding Tip: If the mixture feels too wet, add more breadcrumbs. If too dry, add a teaspoon of yogurt.
  • Nordic Variation: Swap the Dijon mustard for horseradish for an extra kick, or add a splash of pickled herring brine for a Scandinavian twist.
  • Make-Ahead Option: Fish cakes can be formed and refrigerated up to 24 hours in advance before frying.

Nutrition

Calories: 485kcal | Carbohydrates: 29g | Protein: 39g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1393mg | Potassium: 1057mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 34mg | Calcium: 138mg | Iron: 3mg
Servings: 2
Calories: 485kcal