Tuesday 25 August 2020


Easy Danish Fish Cakes (Fiskefrikadeller)

Serves 4


1. 250g cod
2. 250g salmon
3. 1 egg
4. 2 TBS white wholewheat flour, corn starch or potato flour. 
5. 2 TBS piskefløde (cream)
6. 1 tsp salt
7. 6 turns black pepper mill
8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
9. Dill for garnish


1. Blend fish, egg, flour, cream, salt and pepper in a food processor. 

2. Let the mixture rest for 15-30 minutes in the fridge if you have the time.

3. Heat cooking oil on a pan.

4. Use an ice-cream scoop to form the mixture into fish cakes and fry them on medium heat (no. 5 on my stove) for 5 minutes on each side or until golden using medium heat to ensure the fish is cooked without burning the fish cakes. It's important to be patient when frying the fish cakes and not use a higher heat.

5. Garnish with some chopped dill or parsley and serve.


You can also bake them in the oven at 225 degree celsius for approximately 15-20 minutes.

To keep them warm, you can leave them in the oven at 80 degree celsius until you are ready to serve them.

Additional Information.

I have made a post on Danish fish cakes before, but this is a simpler recipe that I use when I am pressed for time. I serve this dish with potatoes and salad on the side. It is a dish that my family likes a lot. 

There is a slight, but noticeable difference with using the cream or not using the cream. The cream makes them just a tard juicier.


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