Fish Frikkadels with Pineapple Salsa
1 hr 20 min
1 hr 15 min
4 servings
1 hr 20 min
1 hr 15 min
4 servings


  • 400 grams (14 ounces) firm white fish fillets
  • Salt and freshly ground black pepper 
  • 1 teaspoon olive oil, plus for brushing
  • 3 medium sweet potatoes
  • 1 cup frozen peas 
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint 
  • 1 tablespoon lemon juice 
  • 2 teaspoons lemon zest 
  • Pinch cumin
  • Pinch coriander
  • Pinch curry powder 
  • 1 egg, lightly beaten 
  • 1 small ripe pineapple, peeled and cubed
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint 
  • 1 heaped teaspoon grated fresh ginger 
  • 1 small red chile, seeded and finely chopped 
  • Zest and juice of 1 lime 
  • Pinch sugar or drizzle honey, more to taste 


For the fish: Preheat the oven to 400 degrees F.

Place the fish on the shiny side of a large sheet of tin foil, sprinkle with a pinch of salt and pepper and drizzle with the olive oil. Wrap tightly and bake until the fish is just cooked through, 10 to 12 minutes. Set aside to cool. Raise the oven temperature to 425 degrees F for the frikkadels.

Meanwhile, halve the sweet potatoes and boil them in their skins until soft, 15 minutes, adding the peas for the last 2 minutes. Drain the potatoes and peas. Allow the potatoes to cool and steam for a few minutes and then remove the potato skins. Season with salt and pepper, and mash roughly. (Alternatively, steam or bake the potatoes in their jackets.)

Flake the fish into a bowl, then add in the mashed potato and peas and the cilantro, mint, lemon juice, lemon zest, cumin, coriander, curry powder and egg. Season with salt and black pepper and mix until combined.

Shape the mixture into 10 to 12 golf-ball-size patties, just gently flattened, and lay them into a lightly greased baking dish or shallow non-stick baking sheet. Refrigerate for at least 15 minutes to firm up a little.

For the salsa: In a bowl, combine the pineapple, cilantro, mint, ginger, chile, lime juice and zest, and sugar. Toss well.

Just before cooking the frikkadels, brush the patties with a little olive oil. Transfer to the oven and bake until golden, 8 to 10 minutes. (If you'd like a crisper finish, then turn on the grill for the last 2 to 3 minutes.)

Serve immediately with the pineapple salsa on the side.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Fish Amok

Recipe courtesy of Lakhana In

Fried Swai Fish

Recipe courtesy of Andrea "Cuppy" White|Joseph Jones

Portuguese Fish Supper

Recipe courtesy of Rachael Ray

Yayo's Mahi Mahi Fish Tacos

Recipe courtesy of Yayo Designs

Whole Grilled Parrot Fish

Recipe courtesy of Kimi Werner

Fish Tacos

Recipe courtesy of Bobby Flay

Fish and Chips

Recipe courtesy of Emeril Lagasse

Fish Pickle

Recipe courtesy of Beena Lalaji

Fish Pie

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright


So Much Pretty Food Here