Fish Cakes With Herbed Sauce (German)

"Continuing my recipe quest thru *Modern German Food* by Roz Denny, this recipe intrigued me. Iceland is surrounded by the Atlantic Ocean, so seafood abounds & we often eat fish cakes (usually made w/white fish, salmon, tuna or crab). *Fischfrikadellen mit gruner Sauce* in German, this recipe uses white + smoked fish fillets & then compliments them w/an equally intriguing herbed sauce. I have not made this, but it will be on my cooking agenda after our return from the U.S. in mid-Nov. *Edited to Add* on 4/3/08 -- I have made this recipe now, modified the sauce slightly to add some flavor zip & added a note below the prep Re a substitution that works well. *Enjoy* !"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
8 Rd Fish Cakes



  • 2 potatoes (peeled)
  • 1 onion (divided per Prep Step #1)
  • 9 ounces white fish fillets (skinned & bones removed)
  • 9 ounces smoked fish fillets (skinned & bones removed, may use shrimp as I did & see Note below)
  • flour (sml amt for dusting)
  • canola oil (for shallow frying)
  • salt & freshly ground black pepper

  • 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 & roughly chopped)


  • Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
  • Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
  • Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
  • Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
  • Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
  • Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & 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 w/o 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.

Questions & Replies

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  1. mksmith
    This was good, especially the sauce. My cakes may have been a bit thick, so they didn't get as crunchy as I'd hoped. I will keep it but I will need to get the hang of it.
  2. Fayz810
    This is definitely a keeper! We loved the fish cakes and the sauce. I only had smoked fish and they were delicious. Next time I will try a mixture. Thanks for this recipe.
  3. DoveChocolatierinKY
    I just made the sauce...great fry sauce!
  4. PaulaG
    This goes to together very quick and makes a delicious fish dish. I did use baby shrimp and Old Bay seasoning. The shredded potatoes were spun dry in my salad spinner. The fish mixture was formed by hand into patties. For the sauce, I used a combination of basil, Greek oregano and thyme and Creme Fraiche for the Quark. I will keep this to try when I have smoked fish.
  5. The Flying Chef
    I have had this saved for a while to make, annoyed I have left it so long as this is a wonderful recipe. We absolutely loved the sauce, exceptional flavour. I made with white fish, smoked fish and salad prawns. The smoked fish I had was not enough in weight so I mixed in some prawns as well. I will say it was perfect in flavour, but I will say the weight of my smoked fish was only 170g and this was perfect. The amount listed is for about 255g I think this might over power these wonderful fish cakes. Although I will say I added extra seasoning as well, so this may be why. Whatever I may have changed. This is a wonderful dish and one I will be making again. Gorgeous, a definite winner twissis.



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