Cheesy Fish Balls

300g cooked white fish (I steam a fillet of cod)
300g mashed potatoes
100g grated cheese
1 egg
2-3 tbspn semolina
sunflower oil for frying
Makes about 24
Substitute the cheese for 2 table spoons of your favorite curry paste to spice this recipe up

Break up the fish flesh gently and remove all the bones.
Put the semolina on a plate, this is to roll the fish balls in.
In a bowl mix the fish, mash, cheese and egg, using your hands is the easiest way.
Roll into walnut size balls, and roll in the semolina.

At this point they can be frozen for up to 3 months. Freeze on a tray and then move into a bag once they are frozen.

Fry in a little oil until golden.
Drain on absorbent paper, and serve while hot.

Reader Submitted Recipes
Elizabeth Aplin

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