Traditionally served as an appetiser in Jewish households, often spooned into fish broth or soup as dumplings, these fried fish balls are delicious dipped in a sour cream sauce, or served with hot sauce. This recipe has been recreated from the 50th Anniversary edition of the Menorah Cookbook.
Ingredients
| 1 | Onion, roughly chopped (Main) |
| 1 small | Carrot, peeled and grated |
| ½ | Granny Smith apples, peeled and chopped |
| 1 small knob | Fresh ginger, finely grated |
| ⅔ cup | Panko breadcrumbs, or use matzo meal, plus extra for rolling fish balls |
| 50 g | Almonds, or walnuts, blitzed to fine ground |
| 2 | Eggs, beaten |
| 1 tsp | Sugar |
| 1 tsp | Sea salt |
| ½ tsp | Freshly ground black pepper |
| 900 g | Fish fillets, chopped (Main) |
| ¼ cup | Finely chopped parsley |
| 1 dash | Vegetable oil, for frying |
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Directions
- Blitz onion, carrot, apple and ginger to an even paste— not too smooth, it should still have a little texture to it. Place in a large mixing bowl, add breadcrumbs, nuts, eggs, sugar, salt and pepper, and mix to combine.
- Working in batches, blitz the fish until evenly minced. Add fish and parsley to the other ingredients and mix evenly together with your hands. Refrigerate.
- Gently roll mixture into small to medium-sized fish balls, then roll in breadcrumbs. Shallow or deep fry in hot oil until golden brown, and drain on paper towels. Serve with a squeeze or lemon, a sprinkle of sea salt, and sour cream sauce (see recipe below).
