Homemade fish cakes Danish style with celeriac fries and curry dressing

As you might know by now I’m from Denmark – living in London. And as any person living abroad, I have my native (Danish) speciality cravings. We have a dish called “Fiskefrikadeller” which is basically minced white fish with seasoning and a dash of flour.

Crispy and healthy celeriac fries

They’re typically served with remoulade – a condiment we love in Denmark, toasted rye bread and perhaps shredded carrot salad with lemon.

In this recipe, I tried to keep it as healthy as possible yet true to the original taste. I skipped the flour but added lots of herbs instead and served with celeriac fries, a curry-based dressing and long bands of carrots and squash. Enjoy and please let me know what you think if you try them 🙂

You’ll need:
Fish cakes Danish style // Fiskefrikadeller
300 g cod (or any white fish)
1 small egg
Handfull of spinach (defrosted and strained from water)
Handfull of dill and parsley

Celeriac Fries
500 g (1 big lump)
Quality Olive or Rapeseed oil
Dry parsley

Curry dressing
1 dl Greek yoghurt or Skyr (Icelandic high-protein yoghurt)
2 tbsp curry
Lemon juice
6 cm chopped chives

1 squash
2 large carrots
Lemon juice

How to:
Celeriac Fries
Turn the oven to 180-200 C. Peel and chop the celeriac into fries. Put them in a large bowl, add the oil, seasoning and parsley and mix well making sure every fry is well covered.

Put on a baking tray with baking paper and bake for 30 minutes or until they’re golden and crispy.

Fish Cakes Danish Style
Use a hand mixer (stick mixer) and blend the fish into a fine mince. (I don’t have a hand mixer here as most of my kitchen stuff is stored back in Denmark, so I used a large and sharp knife and chopped, chopped, chopped)

Mix well with the herbs, spinach and seasoning.
Heat up a large frying pan with a little oil/butter and fry on both sides for roughly 6-8 minutes until they’re nice and golden. (Tip_ using the back of a spoon, knock gently on the fish cakes. If they sound “hollow” they’re done)

Using a peeler, create long bands of the squash and carrots and mix well in a pretty serving bowl. Add a good amount of lemon juice, mix and keep cool until ready to be served.
(Top tip: make double portion so you have enough for lunch the following day)

Curry Dressing
Mix the yoghurt with all the other ingredients and mix well. Taste and adjust flavour to your liking.

Serve it all together and enjoy a Rye in the Sky take on this classic Danish dish =)

I’ll experiment a lot more with “fiskefrikadeller” as I absolutely love them.


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