Fisk frikadeller

Fisk frikadeller

The New Nordic
Simon Bajada

To the outside world, the Swedes have crowned themselves the meatball kings, but in Nordic countries, the famous Danish fish version carries a lot of sway. Tradition sees them served with a Nordic take on the French classic remoulade. Essentially, it is a twist on tartare sauce with a yellow tint coming from either turmeric or curry powder. And, like all fish and mayonnaise pairings, it works brilliantly.

The key to making excellent frikadeller is to ensure the ‘batter’ is as light as possible. If you add too much liquid and the mixture is not kept cold the patties are very hard to handle and will fall apart in the pan. Add as much milk as the mix requires but make sure they are kept cold before frying. I have served these fluffy fishcakes with boiled broccoli and thin slices of raw broccoli stem, lightly pickled.


Quantity Ingredient
300g broccoli, to serve
Light pickling solution, made using broccoli stem, to serve


Quantity Ingredient
500g cod or dory fillets
1 small onion, peeled and quartered
1 teaspoon salt
75g plain flour
1 egg
pinch white pepper
1/2 teaspoon baking powder
100ml full-cream milk, or more if your mixture allows it
salted butter and oil, for frying


Quantity Ingredient
60g mayonnaise
60g greek-style yoghurt
1 tablespoon chopped flat-leaf parsley and/or dill
2 tablespoons finely chopped red onion
2 tablespoons finely chopped dill pickles
2 teaspoons fresh lemon juice
1 teaspoon mild curry powder, white pepper or turmeric, to taste


  1. In a food processor blend the fish and onion to a fine purée. Add the salt, flour, egg, white pepper, baking powder and as much milk as the mixture allows – it should resemble a cake batter. Transfer to a bowl and chill in the refrigerator for 20 minutes.
  2. Meanwhile, make the remoulade by mixing all the ingredients together. Chill.
  3. Melt the butter and oil in a non-stick frying pan over a medium heat. Using two large cold spoons, shape the chilled fish mixture into patties and place them straight in the pan. The cold spoons will help the patties keep their shape. Fry for 4–5 minutes on each side, until cooked through.
  4. Meanwhile, boil or steam the broccoli for 8–10 minutes, until just tender.
  5. Serve the hot patties with chopped broccoli, the remoulade and thin slices of lightly pickled broccoli stem.
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