Mackerel cakes

How to make it

1. 1

   Make the fish mixture

   Clean and wash the mackerel, fillet it and dry it. Scrape the fish flesh from the skin and bones and rub it fine against a board. Stir in the salt, pepper and nutmeg, and add the milk little by little.

2. 2

   Shape and fry

   Shape the mixture into round cakes, turn them in egg and rusk crumbs and fry them quickly in a pan in lightly browned butter.

3. 3

   Serve

   Serve with stewed sorrel. The book suggests trying to make the “sorrel” from rhubarb leaves, prepared like ordinary stewed sorrel (see “Kogebog for skole og hjem”, page 192).

4. 4

   Note

   Note: Rhubarb leaves contain a lot of oxalic acid and are today considered unfit for food. Use sorrel or another vegetable instead.