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 smoked, cooked fish fillets or flaked leftovers
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.
Rougail
3–4 spring onions, finely chopped
3 roma or plum tomatoes, chopped
60 ml chopped coriander
salt and 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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