Spicy Mackerel Fish Balls


June 16, 2013 by marksetchfield


Serves 6-8

3 medium potatoes
4 slices of bread
1 tsp all-purpose seasoning
1 tbsp fresh ginger
3 spring onions
Handful of coriander
6 small mackerel fillets
2-3 tsp Thai curry paste
1 tsp garlic paste
2 eggs

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Preheat the oven to 180 degrees Celsius/gas mark 4. Wash and cube the potatoes, then add them to salted boiling water and simmer until soft. Break the bread into a blender and blitz it into fine breadcrumbs. Place the breadcrumbs in a small shallow dish and add a teaspoon of all-purpose seasoning. Once the potatoes are soft, drain and put them in a large mixing bowl. Finely chop the ginger, spring onions, and coriander. Peel the skin off the mackerel fillets and cut the fish into pieces. Add the curry paste, egg and garlic paste to the potatoes and season. With a fork, start mixing the ingredients together. Add the ginger, spring onions, and coriander, then the fish. Once all the ingredients are combined, begin to roll the mixture into small balls. Place on a greaseproof baking sheet and chill in the fridge for 45 minutes. Meanwhile, beat the egg. When the balls are chilled, dip them in the egg and then roll them in the breadcrumbs and place on baking tray lined with baking parchment. Lightly season and bake in the oven for about 45 minutes, until the coating is crisp and golden.


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