Serves: 6–8 (makes 12 frikkadels)
Prep time: 15 minutes
Cooking time: 15 minutes
Works well with: any Fish With A Story
Occasion: Leftovers, Easy weekday
Ingredients
500 g leftover Fish With A Story, flaked
300 g potatoes, peeled and diced
60 ml chopped coriander
2 eggs, lightly beaten
salt and milled black pepper
juice of 1 lemon or lime
250 ml toasted breadcrumbs
2 limes, to serve
vegetable oil
Method
- Skin and flake the fish.
- Cook the potatoes in a saucepan of salted boiling water. Drain well and mash.
- Mix in the fish, coriander and egg, and flavour with salt and pepper and a good squeeze of lemon or lime juice.
- Shape into patties, flattening them between your palms. Coat with toasted crumbs.
- Cut the limes in half, brush generously with oil and grill in a frying pan until lightly charred and smoky.
- Heat oil in a medium frying pan for shallow-frying, and fry the frikkadels until crisp and golden; 2 or 3 minutes on each side should do it.
- Serve hot or at room temperature – never chilled, as they lose all their flavour. Rougail (recipe below) and charred limes can be presented alongside or in separate bowls.
For the rougail:
3–4 spring onions, finely chopped
3 roma or plum tomatoes, chopped
60 ml chopped coriander
salt & milled black pepper
olive oil
lime juice
Mix the spring onions, tomatoes and coriander, and season with salt and pepper. Add a little olive oil and lime juice. Spoon into a bowl.
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