German Cod Fish Cakes Without Potato (Fischfrikadellen)

Fischfrikadelle is Germany's version of fish cakes, a simple easy German fish recipe. They may remind you of the famous German Frikadellen, which are ground meat patties. However, these are made with cod and fresh herbs. A popular German street food you can food trucks selling along the Northsea Coast, in a bun as a fish sandwich called Bremer.

Living in North Germany, Bremen, I am familiar with these delicious fish patties. We are only 45 minutes away from the sea, and no visit to the beach is complete without having one of these breaded cod fish cakes in a bun. North German Food is known for its many fish dishes, such as pan-fried plaice or baked cod.

What are Frischfrikadellen?

Fischfrikadellen are fried fish cakes made from cooked fish (such as cod, pollock, or salmon), mixed with potatoes and fresh herbs, and then fried to crisp crumbs.

"Fisch" is the German Word for "Fish". The origin of the term "Frikadelle" comes from the French and is related to the word Fricassee (as in the famous German Chicken Fricassee)- both meaning chopped up. Both dishes use chopped-up or ground meat. A term that we share with our Danish neighbors where "Fischfrikadelle" is called "Fiskefrikadelle"

Cod Fish Cake Ingredients

Here is what you will need to make homemade fish cakes

• Cod fillets - (fresh or defrosted) can be substituted with other fish such as pollock, salmon, sole, or tilapia. Any white flaky fish will do, but avoid dry fish such as tuna. This is also a great recipe to use leftover fish. 
• Stale bread roll and egg - this will make the fish cake without potato nice and fluffy. A crusty German-style roll is best but a piece of French baguette, or white leftover bread will do the trick. The egg will help to bind the mixture together and prevent it from falling apart.
• Parsley, Sugar, Salt, and Pepper - these are enough seasoning for the fish cakes, as the cod itself has a lovely taste that goes so well with the parsley. 
• Bread crumbs - you can also use panko breadcrumbs for this recipe. They will give you lovely crisp crumb fish cakes

How to make cod fish cakes without potato - Step by Step

Using a food processor will make this fish cake recipe so much quicker. However, this simple recipe can also be made by simply flaking the fish with a fork and chopping the onions and parsley finely.

1. Soak the bread roll in warm water. Once it is soft squeeze out the excess moisture with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the fish pattie. 
2. Peel and cube the onions. Heat a tablespoon of neutral oil in a frying pan and fry the onion until slightly browned.

3. Place the fish, bread pulp, parsley, egg, and sugar in the food processor, and pulse until you get a fine mixture. Season the mix with salt and pepper to taste. 
4. Form fish patties with your hands. The size is dependent on your preference. I like to use an ice cream scoop to portion them, as having evenly sized fish cakes, will help them cook evenly. 

3. Pour the breadcrumbs into a small bowl and turn the fish cakes until they are evenly coated. 
4. Heat the remaining oil in a large skillet and pan-fry the cod cakes until golden brown on medium-high heat. Place on a paper towel to soak any excess oil. 
5. Serve immediately. Drizzle with some fresh lemon juice or some lemon wedges on the side.  

My top tip

Fish cakes without potatoes are a little lighter and fluffier than fish cakes using mashed potatoes. The secret to achieving a nice texture in this recipe is to ensure that you squeeze out as much liquid from the fish and the soaked bread roll. Especially when the fish has been defrosted.

What to serve with fish cakes?

There are many sides to fish cakes. As this fish cake is made without potatoes, a potato side would be the obvious choice. From a nice refreshing German potato salad to Bratkartoffeln (fried potatoes), mashed potato, or even sweet potatoes. A refreshing creamy German cucumber salad, or this Spinach and Beetroot salad is a great option. 

A dipping sauce for sauce for cod fish cakes is a must. In Germany, you would use Remoulade (affiliate link), which is similar to tartare sauce. Ketchup is also a great alternative and popular with the kids. Especially if it is served like a fish burger in a bun. For a healthy option, you can always try a light quark dip. 

A favorite way to eat this cod cake is to place it in a bun, with some roasted onions, mustard (affiliate link), ketchup, and lettuce. Its similar to a fish burger, but we call it a fish sandwich (Fischbrötchen).

How can the German fish cakes be stored?

If you make the mixture in advance, you may store it in the fridge. However, I would advise cooking the fish cakes on the same day.

Cooked fishcakes can be kept in the fridge for up to 3-4 days. If you cannot refrigerate the fishcakes then it's best to eat it the same day that it was cooked. You can make the fish cakes in larger quantities and freeze them in bulk.

More German Fish Dishes

Recipe

German Cod Fish Cakes Without Potato (Fischfrikadellen)

Marita

Authentic German Cod Fish Cakes which are light and fluffy but not made with potato.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Per frying pan of fishcakes 10 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course, Snack

Cuisine German

Servings 4 people

Calories 524 kcal

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

• 500 g cod fillets 2 lb / 18 oz - can be subsituted with salmon or pollok
• 1 bread roll A crusty German-style roll is best but a piece of French baguette, or white leftover bread will do the trick.
• 1 onion medium size about 150 gr/5 oz or ½ cup
• 1 medium-sized egg
• 1 bunch parsley 4 tbsp, 15 gr/ 0.5 oz
• 1 /4 teaspoon sugar
• 100 g breadcrumbs 1 cup / 3 oz you can use panko bread cumbs instead .
• 100 ml neutral oil ½ cup, such as sunflower oil, rapeseed oil, vegetable oil

Cook ModePrevent your screen from going dark

Instructions

 

• Wash the fish, pat it dry with a paper towel and then chop with a kitchen knife into small pieces.
  500 g cod fillets
• Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the fish pattie.
  1 bread roll
  
• Peel and cube the onions. Heat a tablespoon of neutral oil in a frying pan and fry the onion until slightly browned.
  1 onion
• Place the fish, bread pulp, parsley, egg, and sugar in the food processor, and pulse until you get a fine mixture. Season the mix with salt and pepper to taste. 
  1 medium-sized egg, 1 bunch parsley, 1 /4 teaspoon sugar
  
• Form fish patties with your hands. The size is dependent on your preference. I like to use an ice cream scoop to portion them, as having evenly sized fish cakes, will help them cook evenly.  You can form about 6 large or 8 small fish cakes.
  
• Pour the breadcrumbs into a small bowl and turn the fish cakes until they are evenly coated. 
  100 g breadcrumbs
• Heat the remaining oil in a large skillet and pan-fry the cod cakes until golden brown on medium-high heat. Place on a paper towel to soak any excess oil. 
  100 ml neutral oil
• Serve immediately. Drizzle with some fresh lemon juice or some lemon wedges on the side.  

Nutrition

Calories: 524kcalCarbohydrates: 75gProtein: 34gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 804mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 1310IUVitamin C: 22mgCalcium: 98mgIron: 3mg

Keyword fish cakes, german, no potato, german fish cakes

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