Cod fish cakes
6 servings
60 minutes
Cod fish cakes are a dish infused with the spirit of Russian cuisine, where simplicity meets exquisite flavor. This recipe, rooted in ancient traditions of fish delicacies, impresses with its tenderness and rich aroma. White fish soaked in butter gains softness, while dill adds freshness. The golden crispy crust reveals a juicy center, and a light hint of milk makes the texture particularly airy. These cakes are an ideal choice for both a cozy family dinner and a festive feast. They can be served with mashed potatoes, fresh vegetables, or tangy tartar sauce. Fish cakes are gastronomic poetry where each dish tells the story of the sea depths and Russian traditions.
1
Remove the crusts from the bread and soak the crumb in milk. Peel the onion and cut it into four parts. Pass the cod fillet together with the onion through a meat grinder with a medium grate.
- White bread: 3 pieces
- Milk: 150 ml
- Onion: 3 heads
- Cod fillet: 1 kg
2
Squeeze out the bread and add it to the minced meat. Lightly beat 2 eggs and pour them into the minced meat. Add dill, salt, pepper, and knead well. Place the minced meat in the refrigerator for 30 minutes.
- White bread: 3 pieces
- Chicken egg: 4 pieces
- Dried dill: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Grate cold butter and quickly mix it with the minced meat. Form patties with wet hands.
- Butter: 80 g
4
Beat the remaining eggs in a bowl. Pour breadcrumbs onto a plate. Dip the patty in the egg, then in the breadcrumbs. Do the same with all the minced meat.
- Chicken egg: 4 pieces
- Breadcrumbs: 4 tablespoons
5
Heat a pan with olive oil and fry the patties on both sides until golden brown. Transfer the patties to a baking sheet and place in an oven preheated to 170 degrees for 10 minutes.
- Olive oil: 4 tablespoons
6
Serve drizzled with melted butter or tartar sauce.
- Butter: 80 g