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Fish Frikkadels with Rougail

Ingredients 16
Servings 6
Time 45


  • 500
    smoked or cooked fish fillets
  • 300
    potatoes, peeled and diced
  • 60
    chopped coriander
  • 2
    eggs, lightly beaten
  • Salt and milled black pepper
  • Juice of 1 lemon or lime
  • 250
    toasted breadcrumbs
  • 2
    limes, to serve
  • Vegetable oil
  • Rougail
  • 4
    spring onions, finely chopped
  • 3
    roma or plum tomatoes, chopped
  • 60
    chopped coriander
  • Salt and milled black pepper
  • Olive oil
  • Lime juice


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.

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.

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 and charred limes can be presented alongside or in separate bowls.


Read more on: fish/seafood  |  shallow-fry


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