These fish balls are not your typical fish balls as they are made with fish and not meat. But I seasoned them and made the same – namely Coca-Cola! ! Gem is a great dish served with rice.
When you think of meatballs, I know that most of us immediately think of skewers made from ground beef. But in fact, meatballs around the world can come in all shapes and sizes and are made from meat, fish, and even vegetables. From the Indian subcontinent to the Middle East, Africa and the southeast of Europe called the Balkans, meatballs are grilled, boiled, steamed and baked in many flavors and shapes. You don’t have to stick with it!
As for today’s fish balls, I took my sheep meatballs as seasoning, we only use fish. I hang with sticks! !
GOOD FRIDAY MEAT-FREE PLATTER
Today’s recipe is dedicated to this year’s Meatless Good Friday. Something a little different, but it looks beautiful and very tasty! I’ve also always loved fun and easy ways to share with fish. Frozen pan-fried fish fillet
Economical fish recipe
Another thing I love about this recipe is that it can be made with just about any type of fish, and it’s not one of those recipes where I would (seriously!) ask you to use the freshest and best fish you can afford. Essential for healthy fish, even frozen fish.
If there are fishermen around you – I’m jealous!
What you need for fish koftas
Here are the ingredients you will need to make this sauce.
- Whitefish – Almost any whitefish will work here, with the exception of lean fish (tuna, swordfish) and “fish” fish like sardines and mackerel (use this recipe for sardines, which is individual love!). I’ve used snapper, barramundi, and ling in several variations of this recipe and they all work well.
- Egg and rice flour (or cornmeal / cornstarch) – These are the two ingredients that hold the fried fish together, the eggs work together while the meatballs cook.
- Flour makes the inside of the patties softer and juicier than flour (all-purpose), makes it denser.
If you don’t have wheat flour, you can replace corn/cornmeal with similar results.
- Spices – Ordinary spices in a strange combination! cumin, coriander, cardamom, cinnamon (the secret spice that makes it so delicious).
- Danish Feta Cheese – Bite the meatballs and they are a bit creamy and salty! It’s certainly not common in any type of meatball, but there’s definitely something more special here.
It also improves the texture of meatballs to compensate for the lack of fat in fish compared to meats like lamb.
- Denmark – Greek Feta Feta – Greek feta is more crunchy and firmer, while Danish feta is a bit creamier and closer to goat cheese feta. Feta or goat cheese can be replaced in a heartbeat.
- Red Onion – Fresh and not as heavy as brown or white onions. I grate the onion, you don’t need to cook it without mixing, and the juice of the onion adds a different flavor to the meatballs.
(My favorite card reader for grated onions, meatballs, meatballs and similar dishes. It really works!)
- Parsley – for a green crumb. See more than taste so you can skip it. Alternatively, use green onions instead of red onions.
How to make fish koftas
- Fish and eggs first – cut the fish into pieces and put it in a food processor with just the egg whites (tomorrow add the egg yolk to the scrambled egg).
- Beat the sauce until it becomes a lump-free paste.
- Other – Add all remaining meatball ingredients.
- Lightning again until the rice noodles are gone.
- Feta – Fold the feta gently so it doesn’t break and fall apart. We need a small piece of feta cheese!
- Shape Meatballs – Use wet hands to make a non-sticky mixture. Divide the mixture into 10 – 12 portions (70 g each, about 1/3 cup) and roll into 10 cm / 4 inch long cylinders. Thread onto skewers and gently flatten to 2cm/4/5inches thick.
Cook half of the patties in a nonstick skillet over medium-high heat for 2 minutes per side or until the temperature reaches 50°C/122°F.
444 gold! This is the color it should be. Beautiful! !
Remove to a plate and cook the remaining meatballs.
How to serve fish koftas
As stated in the opening words, these fish balls were made specifically for Easter Good Friday, the customary day of choosing non-meat. Honestly, the pearl rice pilaf I shared on Good Friday’s calendar Monday – colorful, how not to steal the show! !
But I need something non-meat to work with, and it’s delicious even if the color doesn’t match. Enter – these fish. Visually it sure is!
What do you think? Is Good Friday Dinner Worth It?