[5] And in Phillips's New World of Words (1706) it is defined as "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd."

[6] In Denmark, traditionally, they are made from ground veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls by using a tablespoon to get the right size frikadelle and flattened somewhat.

As a main dish, they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage.

The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.

Frikkedelle is also popular in most traditional South African cuisine like the Cape Malay and Boer, with both British and German influence from the early settlers.