Embark on a culinary journey to Iceland with these delectable Fish Cakes, known locally as Fiskibollur. These savory morsels, boasting a delicate balance of flaky cod and subtle seasonings, offer a taste of Nordic comfort food at its finest. Pan-fried to golden perfection and gently simmered, these fish cakes are a delightful experience.

Follow The Directions

01

Step

5 mins

Prepare the Cod Mixture: Roughly chop the cod fillets and place them in a food processor. Add the soy creamer, chopped red onion, eggs, potato starch, Worcestershire sauce, salt, and pepper. (5 minutes)

02

Step

5 mins

Blend the Ingredients: Process the mixture until it is evenly blended but still retains some texture. Be careful not to over-process into a paste. (3-5 minutes)

03

Step

4 hrs

Refrigerate: Transfer the cod mixture to a bowl, cover it tightly with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up. (4 hours minimum)

04

Step

20 mins

Shape the Fish Cakes: Remove the mixture from the refrigerator. Using your hands, gently shape the mixture into round, slightly flattened cakes, about the size of crab cakes but a bit thicker. (15-20 minutes)

05

Step

5 mins

Pan-Fry the Fish Cakes: Melt 1 tablespoon of vegan butter in a large skillet over medium heat. Add the fish cakes to the skillet, being careful not to overcrowd the pan. You may need to cook them in batches. (5 minutes)

06

Step

9 mins

Sear Until Golden: Sauté the fish cakes on all sides until they are golden brown and crispy, about 8 to 10 minutes total. Adjust heat as needed to prevent burning. (8-10 minutes)

07

Step

10 mins

Simmer in Liquid: Add ½ inch of water to the skillet, along with a splash of dry white wine (if using). Cover the skillet, bring to a simmer, and cook until the fish cakes are cooked through and firm to the touch, about 10 minutes more. (10 minutes)