Categories: September

Ingredients

• 2 handfuls of herbs, such as basil, fennel fronds or parsley, plus extra basil and fennel fronds to garnish
• 1 tsp fennel seeds
• 2 small dried chillies or 1/2 tsp crushed chillies
• 1 tsp cumin seeds
• 4 garlic cloves
• 500g mixed fresh oily fish fillets, such as salmon, mackerel or herring, skinned
• 100g smoked trout or smoked salmon
• 2 eggs
• 75g wholemeal breadcrumbs
• finely grated zest of 2 lemons
• flour, for dusting
• olive oil, for frying
• 1/2 quantity base tomato sauce, to serve

Directions

1. Whizz the herbs, spices, garlic and a good pinch of salt and pepper in a food processor for 30 seconds. Add the mixed and smoked fish, eggs and breadcrumbs and process for another 15 seconds. Scoop into a bowl, add the lemon zest and mix well. Take a little piece of mixture and pan-fry it, then taste to check the seasoning.

2. Dust the clean work surface with flour. With floured hands, shape the mix into small balls – about the size of squash balls – and roll in the flour. Will make about 30.

3. Heat a large frying pan, add a splash of oil and fry the meatballs, tossing every few minutes, until brown all over and cooked through, about 6-8 minutes.
4. To serve, heat the tomato sauce, divide between 6 bowls and pile the meatballs on top. Garnish with basil and fennel fronds, if you like.

Email to a friend | Print this recipe | Back