Use of leftovers: Fish cakes made from cooked fish

Use of leftovers: Fish cakes made from cooked fish

February 12th, 2023 | main dishes

Cooking with leftovers is not only sustainable, but also a creative way to conjure up delicious dishes. This easy recipe turns cooked fish into deliciously juicy fish cakes while creating a whole new dish from leftovers.

Use of leftovers: Fish cakes made from cooked fish

Fish cakes are a must on the coast. They are omnipresent: whether pure with potato salad or in a fish sandwich. And they have always been popular for using up leftovers. No matter what the name of the good old fishcake is in the world – whether croquetas, fish cake or gateau au poisson – I think this recipe is the best thing to make with leftovers.

You can use any fish leftovers for these fish cakes – whether grilled, fried, steamed or from the oven: whether cod, salmon or redfish, whether coalfish, sea bream or haddock… The finer the fish, the finer the meatball.

A fresh cucumber salad and boiled potatoes go well with this, but the fish cake also cuts a fine figure as a fish roll with tartar sauce, lettuce, tomato and onion.

Fish Cake

(makes 8 fish cakes)

4 TS barley barley

simmer in lightly salted water for 10 minutes, put in a colander, leave to cool

500g cooked fish, skinless and boneless

cut into 0.5 cm cubes and place in a bowl

1 large shallot, finely diced

2 TS butter

sauté the shallots in butter and add to the fish

1 TS carrots, very finely diced

1 TS parsley root, very finely diced

1 TS leek, very finely diced

1 TS celery, very finely diced

add vegetables to the fish

2 slices of toast, finely diced

2 ts dill, chopped

add to the fish along with the cooked barley

2 eggs

Salt

black pepper from the mill

nutmeg, grated

1 splash of lemon juice

1 level ts mustard

whisk the eggs with all spices, add it to the fish and knead everything thoroughly

wet your hands with cold water and shape into 8 fish cakes

2 - 3 TS ghee (clarified butter)

fry the fish cakes in hot ghee until golden brown

With such a magnificent specimen of a turbot, there can sometimes be something left over - good that there is such a fine use of leftovers!

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February 12th, 2018 | on the road

Billy the Butcher – the name says it all

A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.