Basic Fiskedeller

Fiskedeller are one of my favorite foods both for comfort and ease of preparation. The aquatic cousin of the pork and veal pattie frikadellar, they are essentially a Danish fish cake. Growing up, I remember my mother would make them with salmon and serve them with maple syrup, and as an adult I have had them made with oats and cod. As a grab and go snack (dipped in homemade remoulade or tartar sauce), a smørrebrød topping (with slaw or cucumbers), or as an entree with an accompanying fish or mushroom gravy, they are a mode of protein consumption that carries budget shopping to nice dinner without too much effort.

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Traditionally they include either oats, flour, or mashed potatoes as a binder- however I generally try to keep them as low-carb and high protein as possible. I weighed these out at 36g a raw patty, making 5 patties at about 58 calories a piece. With potato starch as a binder they contain about 4 grams of net carbs each, but if you substitute psyllium husk, which does affect the flavor a touch- don’t say you weren’t warned- it cuts down to a measly 1.3 grams of net carbohydrates.

The following recipe is intended to be as cheap and quick as possible, making for a protein option that can be made ahead and thrown into lunch boxes, eaten as the entree to a money saving meal, or just enjoyed for its own sake. Each 36 gram pattie offers 5.2 grams of protein

Basic Fiskedeller

Ingredients

1 can of tuna (or salmon) packed in water, not oil

1 egg

1/4 medium yellow onion, finely diced

1 tablespoon dried tarragon or dried dill

1 teaspoon white pepper

1.5 tablespoons potato starch, or 3/4 tablespoon ground psyllium husk or 2 tablespoons rolled oats

1 tablespoon pork/bacon fat or 1 tablespoon butter, for frying

Method

Finely chop and mince onion.

Drain your can of fish, and in a bowl, combine all ingredients into a mush. Let them sit, and allow for whatever binding agent you chose to fully absorb liqid and expand.

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Over medium heat, melt your frying fat and weigh out little 36g patties. Flatten them to be about 2 inches across and 1/4 inch thich and place them in the hot pan.

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Cover, and let them cook for around 5 min, being careful not to let them burn. Flip them over and cover again, allowing them to cook all the way through . They go pretty fast. If you break one open, it should be moist but obviously cooked on the inside.

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Enjoy hot or cold!

 

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