Copenhagen Cod Cakes

Copenhagen Cod Cakes

  • Prep: 1 hr 25 min
  • Cook Time: 10 min
  • Total: 1 hr 35 min
  • Serving: 4

Lightly fried and infused with fresh dill, Copenhagen Cod Cakes taste great with a side of cole slaw.


  • 1 pound cod fillets, fully thawed
  • 6 cups water with 3 tablespoons salt
  • 2 fresh dill sprigs
  • 4 peppercorns
  • 1/2 cup cooked diced potatoes
  • 1/2 cup carrots, grated
  • 1 cup breadcrumbs
  • 2 tablespoons onion, grated
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup mayonaise
  • 1 tablespoon sweet pickle, minced
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter


  1. Bring water to a boil. Add dill sprigs and peppercorns. Reduce heat and add cod fillets.
  2. Simmer until fish is opaque, about 5 minutes. Remove with slotted spoon. Drain well and flake fish into a large bowl.
  3. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonaise, pickle, egg and mustard. Fold into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat fish cakes well. Cover and refrigerate 1 hour.
  4. Heat oil and butter in a skillet. Cook as many fish cakes as will fit in pan allowing enough room to turn. Saute 3 to 4 minutes on each side. Keep warm until ready to serve.

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