Danish Fiskefrikadeller (Fish Cakes)

recipe Jan 23, 2021

 Fiskefrikadeller (Fish Cakes)

When I was a kid growing up in Denmark, one of the best foods I knew was fiskefrikadeller – or fish cakes. We would have them for lunch or for dinner, we would eat them cold or warm, but my favorite was actually when my mom took me downtown to the fishmonger who came in with his trailer every Saturday morning. My mom would buy me one that I could go munch on while we finished up our errands, and I was as happy as could be.

Fiskefrikadeller comes in many versions, and every family puts their own touch on theirs. This recipe is very simple and that is how I like them and luckily, my family seems to agree.

Hope you’ll enjoy them, too. But psst: don’t forget the remoulade – it’s the perfect finish!


Serving 4


  • 1 lb Tilapia
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 1 dl whipping cream
  • 1/2 bunch of parsley
  • 1½ teaspoons salt
  • butter and oil for frying  


Cut the fish into chunks and put it in a food processor and grind coarsely. Add the egg and pulse until it gets sticky. Then add flour, salt, and cream a little at a time and pulse until combined.

Using a spoon and your hand, make plum-size cakes and fry them in a mixture of half oil and half butter in a skillet, until golden brown on both sides.




  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons cornichon (finely chopped)
  • 1 teaspoon capers (finely chopped)
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard (Dijon or grainy mustard)
  • 2 teaspoon parsley (fresh, chopped)
  • Optional: 1/4 teaspoon tarragon
  • 1 dash hot sauce (or to taste)
  • 1 pinch salt (or to taste)

Add everything to a bowl and give it a good mix.



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