Copenhagen Cod Cakes

Copenhagen Cod Cakes,
originally uploaded by Lakenvelder.

1 pound Cod Fillets, fully thawed

8 cups water with 3 tablespoons salt

1 teaspoon dill weed

4 peppercorns

1/2 cup cooked diced potatoes

1/2 cup grated carrots

1 cup breadcrumbs

2 tablespoons grated onion

2 tablespoons chopped fresh dill or 1 teaspoon dill weed

1/2 cup mayonnaise

1 tablespoon minced gherkin or dill pickle

1 egg

1 tablespoon Dijon mustard

vegetable oil

butter or margarine

Bring water to a boil. Add dill and peppercorns. Reduce heat and add fillets. Simmer until fish is opaque. This should take about five minutes. Remove, drain all water and then flake fish into a large bowl. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonnaise, gherkin or pickle, egg and mustard. Fold it into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat the fish cakes well with crumbs so that they are firm. Cover and refrigerate for 1 hour.

Heat oil and butter in a skillet. Cook as many fish cakes as will fit in the pan giving you enough room to turn them. Sauté about 3 to 4 minutes on each side. Keep warm at 200 until ready to serve.