Danish fishcakes differ a bit from the ones you find in the UK, but they're delicious and super quick and easy to make - and then it's completely up to you what goes in. Here we've used cod, but you can use other types of white fish - and salmon. Enjoy!

Directions

1. Finely chop the chives and set aside.

2. Give cod fillet and salt a quick whirl in a food processor, until you have a coarse farce. If you don't have a food processor, just chop up the fish with your best and sharpest knife.

3. Add onion, egg, plain flour and a bit of cracked pepper, and give the farce another go in the food processor. Finely grate the carrots and stir into the farce along with chives. Now cook a little test-cake on the pan, so you can be sure the seasoning is to your liking.

4. Dip a spoon in a cup of water and shape some nice fishcaes with the spoon and the palm of your hand. Cook in a mix of butter and olive oil on a pan, until they have a lovely golden and crisp surface. Remember to flip them frequently, so they don't go black.

5. Enjoy!