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German Fish Cakes With Herbed Sauce: Fischfrikadellen mit grüner Soße

The scent of pan-fried fish cakes always transports me back to my grandmother’s cozy kitchen. She wasn’t German, but she made a similar dish using whatever fish my grandfather caught that day. I remember the comforting sizzle in the pan, the eagerness as we waited for them to cool just enough to handle, and the pure joy of that first bite – crispy on the outside, tender and flavorful within. It’s a simple pleasure, and one that I’m thrilled to share with you today through this German-inspired version, complete with a vibrant herbed sauce that elevates the entire experience.

Recipe Overview

Prep Time: 42 minutes
Cook Time: Varies
Total Time: 42 minutes
Servings: 4
Yields: 8 round fish cakes
Dietary Type: Varies (see variations)

Ingredients

For the Fish Cakes:

2 potatoes, peeled
1 onion, divided per Prep Step #1
9 ounces white fish fillets, skinned and bones removed
9 ounces smoked fish fillets, skinned and bones removed (may use shrimp, see Note below)
Flour, small amount for dusting
Canola oil, for shallow frying
Salt and freshly ground black pepper, to taste

For the Herbed Sauce:

2 ounces mixed herbs (See note Re Herb Mix)
4 tablespoons Quark (or sub cream cheese)
2 tablespoons milk
2 tablespoons mayonnaise
2 teaspoons mustard, sweet variety
1 teaspoon lemon juice (or 4-6 drops Tobasco)
2 eggs, hard-boiled and roughly chopped

Equipment Needed

Grater
Food processor
Large bowl
Skillet
Paper towels

Instructions

Begin by preparing the potatoes. Coarsely grate the peeled potatoes and then squeeze out all excess moisture. This is a crucial step to prevent the fish cakes from becoming soggy. You can use a clean kitchen towel or cheesecloth for this.
Next, prepare the onion. Coarsely grate the onion. Divide the grated onion in half. Add half of the grated onion to the potatoes, reserving the other half for the herbed sauce.
Prepare the fish. Roughly chop the white fish fillets and smoked fish fillets. Place the chopped fish in a food processor with some freshly ground black pepper. Whizz the fish to a smooth paste. Make sure there are no lumps to create a perfect smooth consistency!
Combine the fish paste with the potato/onion mixture. Add salt to taste, remembering that the smoked fish already provides a salty component. Be careful not to over-salt.
Shape the mixture into 8 round cakes. Set the fish cakes aside on a plate while you prepare the sauce.
Now, prepare the herbed sauce. Wash out the food processor. Add your chosen herbs to the food processor and blend until finely chopped (See note below Re Herb Mix).
Add the remaining sauce ingredients to the food processor: Quark (or cream cheese), milk, mayonnaise, sweet mustard, lemon juice (or Tobasco), and the reserved grated onion.
Pulse the mixture to a slightly chunky puree – not completely smooth, as it should have some texture.
Taste the sauce and add salt and pepper as desired. Transfer the sauce to a bowl and set aside.
Prepare to fry the fishcakes. Lightly dust the fish cakes with flour. This helps them crisp up nicely.
Heat canola oil in a skillet to a depth of about 1/2 inch. The oil should be hot enough to sizzle gently when a small piece of the fish cake mixture is dropped in.
Fry the fish cakes (in 2 batches as needed to avoid overcrowding the pan) for about 3 minutes on each side over medium heat, or until golden brown and cooked through. Adjust the heat if the cakes are browning too quickly.
Drain the fried fish cakes on paper towels to remove excess oil. Reheat the oil to cook the second batch.
Serve the fish cakes warm with the herbed sauce and a fresh tomato salad.

RE HERB MIX: (Quoted from recipe) “Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.”

NOTE (Added 4/3/08): ~ When I made this dish, I unexpectedly found myself without smoked fish to use – so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.

Expert Tips & Tricks

Moisture is the enemy: Squeezing out as much moisture as possible from the grated potatoes is key to preventing soggy fish cakes.
Temperature control: Don’t overcrowd the pan when frying. Overcrowding lowers the oil temperature and results in greasy cakes. Fry in batches and maintain a consistent medium heat.
Flavor boost: If you want to amp up the flavor of the fish cakes, try adding a pinch of dried herbs like dill or parsley to the fish mixture.
Sauce consistency: Adjust the consistency of the herbed sauce by adding more milk if it’s too thick, or a bit more mayonnaise or quark if it’s too thin.
Herb freshness: Use fresh, high-quality herbs for the sauce to get the best flavor. If fresh herbs aren’t available, you can use dried herbs, but use about 1/3 of the amount called for in the recipe.
Crispy Cakes: For super crispy fish cakes, try using panko breadcrumbs instead of flour for dredging.
Binding Agent: If the fish cake mixture is too wet and not holding together well, add a tablespoon of breadcrumbs or a beaten egg to help bind it.

Serving & Storage Suggestions

Serve the fish cakes immediately while they are still warm and crispy. The herbed sauce can be served chilled or at room temperature. Garnish with a sprig of fresh parsley or a lemon wedge for an extra touch.

Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet with a little oil or in a preheated oven at 350°F (175°C) until warmed through and crispy again. You can also reheat them in an air fryer for a quick and crispy result.

The herbed sauce can also be stored in an airtight container in the refrigerator for up to 2 days. It’s best not to freeze either the fishcakes or the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	290.6 kcal	N/A
Calories from Fat	N/A	21%
Total Fat	6.8 g	10%
Saturated Fat	1.6 g	8%
Cholesterol	186.9 mg	62%
Sodium	222.2 mg	9%
Total Carbohydrate	24 g	7%
Dietary Fiber	2.8 g	11%
Sugars	2.8 g	N/A
Protein	32.3 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free flour for dusting the fish cakes. You can also use a gluten-free binder like potato starch in the fish cake mixture if needed.
Dairy-Free: Substitute the Quark or cream cheese in the herbed sauce with a dairy-free cream cheese alternative or blended silken tofu for a similar texture. Use a dairy-free milk alternative such as almond or soy milk.
Vegan: For a vegan version, substitute the fish with mashed chickpeas or white beans seasoned with seaweed flakes for a fishy flavor. Use a vegan mayonnaise and a dairy-free cream cheese alternative for the sauce. Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the fish cake mixture or the herbed sauce for a spicy kick.
Herbed Variations: Experiment with different herb combinations in the sauce. Try adding fresh dill, tarragon, or chives for a unique flavor.
Fish types: Feel free to experiment with other types of fish, such as cod, haddock, or salmon. If using salmon, you might want to reduce the amount of smoked fish to balance the flavors.

FAQs (Frequently Asked Questions)

Q: Can I make the fish cakes ahead of time?

A: Yes, you can prepare the fish cake mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the cakes just before frying for the best results.

Q: What if I don’t have Quark?

A: Cream cheese is a good substitute for Quark. You can also use Greek yogurt for a tangier flavor.

Q: Can I bake the fish cakes instead of frying them?

A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and cooked through. Spray them with a little oil for extra crispiness.

Q: What’s the best way to prevent the fish cakes from falling apart?

A: Make sure to squeeze out as much moisture as possible from the grated potatoes. You can also add a tablespoon of breadcrumbs or a beaten egg to the fish cake mixture to help bind it.

Q: What can I serve with the fish cakes besides a tomato salad?

A: The fish cakes pair well with a variety of sides, such as a simple green salad, roasted vegetables, potato salad, or even sauerkraut.

Final Thoughts

I hope you enjoy making and savoring these delightful German fish cakes with herbed sauce as much as I do. It’s a dish that’s both comforting and flavorful, perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with different herbs and variations to create your own unique twist. And please, share your feedback – I’d love to hear how they turned out for you! Pair these Fischfrikadellen mit grüner Soße with a crisp German Riesling for the perfect culinary experience. Guten Appetit!

Fish Cakes With Herbed Sauce (German) Recipe