Fish Cakes with Chive Yogurt Sauce

As we’ve traveled through Northern Europe and Scandinavia we
have seen lots of fish cakes!  They come
in all shapes and sizes with various sauces and flavorings.  Here is my favorite version, which also happens
to be ridiculously easy to make at home.

Fish Cake Ingredients
2-3 large potatoes
1 pound of fresh cod
1 egg
1 red onion (grated on a cheese grater)
5 cloves of garlic (minced)
1 bunch of parsley (chopped)
3 tablespoons of whole grain mustard
1 lemon (juiced)
salt and pepper to taste

Chive Yogurt Sauce Ingredients
2 cloves of garlic (minced)
1 bunch of chives (chopped)
½ lemon (juiced)
½ cup plain yogurt
salt and pepper to taste

Begin by dicing your potatoes into small chunks and cooking them in boiling water.  While they are cooking, dice your cod and add it to the boiling potatoes when they are nearly finished.  Cook them together for about four minutes or until the cod is cooked through.

While the fish and potatoes are cooking, mix up your yogurt sauce.  I really like to mix my sauces in jars so I can shake them, but if you don’t have a clean jar handy you can use a small bowl and mix vigorously with a fork.

Drain the potatoes and cod and return them to the pot.  Add the egg, onion, garlic, parsley, mustard, and lemon juice and begin mashing.  You want to fully combine all the ingredients and end up with a mixture with mashed potato consistency.  Taste as you go and add salt and pepper as needed.

Once the mash has cooled, mold it into cakes with your hands (they should look like smallish burgers).

Fry the cakes on the stove-top using olive oil and serve hot with the yogurt sauce drizzled over them.  I bet these cakes would also be fabulous cooked on the grill and would be a nice non-meat alternative to serve at a BBQ.  But watch out, everyone will want some of the yogurt sauce so make extra!