Fiskefrikadeller (Danish Fish Cakes)

This interlude into the deep blue sea is brought to you by the Danes, who a) know a thing or two about what to do with fish, and b) know a thing or two about meatballs. Here, we have the perfect union of both in these light and lovely fish cakes and accompanying herb-loaded creamy sauce. They can be plated up with boiled potatoes or a fresh green salad, but for an off-the-rack Scandi experience, serve them with dark rye bread.

SERVES 4–6

INGREDIENTS

Around the World in 80 Meatballs Bunny Banyai

For the Meatballs:

• 600 g firm white fish fillet of your choice, finely chopped

• 2 carrots, grated

• 1 onion, grated

• 7 g (¼ cup) parsley, finely chopped

• 2 tablespoons tarragon, finely chopped

• 2 eggs, lightly beaten

• 100 ml pouring (single/light) cream

• 70 g rolled (porridge) oats 50 g plain (all-purpose) flour

• 100 ml soda water (club soda)

• 2 teaspoons sea salt flakes

• freshly cracked black pepper

• 2 tablespoons salted butter

• 2–3 tablespoons olive oil

• lemon slices, to serve

For the Sauce:

• 300 g crème fraîche

• 3 carrots, coarsely grated

• 1 small bunch parsley, finely chopped

• 1 large bunch dill, finely chopped

• zest of 1 small lemon

• 3 tablespoons lemon juice

• salt and freshly cracked black pepper, to taste

To serve:

• dark rye bread

DIRECTIONS

1. Preheat the oven to 180˚C (360˚F). Combine the fish, carrot, onion, parsley, tarragon, eggs and cream in a large bowl and mix well. Add the rolled oats and plain flour and mix well again. Fold in the soda water  (club soda) and season with the salt and some pepper. 

2. Melt the butter with the olive oil in a large frying pan over a medium heat. Shape the mixture into fish patties about the size of golf balls, flatten slightly with your palm, and place them in the melted butter mixture. Fry for approximately 5 minutes on each side. Transfer the fried fish patties to an ovenproof dish and bake for about 10–15 minutes.

3. To make the sauce, combine the crème fraîche, carrot, parsley, dill and lemon zest in a bowl. Mix well and season with lemon juice, salt and pepper to taste. 

4. Serve the fiskefrikadeller hot with the sauce, lemon slices and dark rye bread.

Excerpted with permission from Around the World in 80 Meatballs by: Bunny Banyai published by ‎Hardie Grant Publishing, November 2025, RRP $22.99 Hardcover.

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