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pike and bacon cakes

Elaini avatar
Recipe by
Annastiina Salonen
@Elaini
Vanhalinna, Varsinais-Suomi

Even if pike has quite a bit of bone inside, still at least one way exists to remove the small, spiky bones: the meat grinder. Bacon adds some fat and smoky flavor to the otherwise dry fish. These balls taste especially good with mayonnaise. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/848784/Hauki-pekonipullat/

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For pike and bacon cakes

  • 600 g
    pike fillet, skinless
  • 140 g
    bacon, raw
  • 75 ml
    bread crumbs
  • 50 ml
    powdered skim milk
  • ½ tsp
    paprika
  • ½ tsp
    dill
  • ½ tsp
    oregano
  • ¼ tsp
    lemon pepper
  • 1 pinch
    cayenne pepper
  • 1 pinch
    salt
  • 1
    egg
  • 150 ml
    water
  • 75 g
    finely chopped onions according to taste
  • 3 clove
    garlic

How To Make pike and bacon cakes

  • 1
    Mix all the dry ingredients. Add the egg and water and let the mix set for about 15 minutes. Careful with the hot cayenne pepper – a pinch will be comfortable enough.
  • 2
    Mince the pike and bacon in the meat grinder – the spiky bones will be filtered out. Do it twice if you want them especially fine, or have the bacon as bigger pieces.
  • 3
    1. Finely chop the onions. Combine all the ingredients. 2. Roll the mix into balls before frying them.
  • 4
    1. Melt some butter on the frying pan in medium high heat. Put the balls on the pan and cover it with a lid. 2. First let them cook on one side and then gently turn them over. Put the lid back on. 3. When the cakes become firmer in texture you can shake the pan with a closed lid so they move inside and keep cooking evenly. Fry for a moment more.
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