Cheesy Fish Balls
These delicious little fish balls are a gentle way of introducing your child to oily fish.
Course Dinner, Lunch, Mains, Snack
Cuisine International
Servings 4
Equipment
- 3 bowls
- 1 frying pan
Ingredients
- 1 large floury potato or 2 medium floury potatoes grated (250g)
- 2 tbsp fish pate
- 2 tbsp cheddar cheese grated
- 2 tbsp plain flour GF if required
- 1 egg beaten
- 50 g breadcrumbs GF if required
Instructions
- Gently mix together grated potato, fish pate and grated cheese.
- Shape into 10-16 walnut size balls. Place in fridge for 30 min-1hr.
- Spoon 1 tbsp of plain flour (GF if required) onto a plate, 1 x beaten egg to a bowl and 4 tbsp breadcrumbs on a flat plate.
- Coat the fish balls first with flour, dusting off excess, followed by a quick dip of egg, also shaking off excess and lastly roll in the breadcrumb mixture making sure to coat the fish balls completely in breadcrumbs. Place back in fridge for 30 minutes.
- Heat a medium pan, add a mixture of butter and a little oil, allow to melt. Gently fry the fish balls, frequently turning until golden all over (Takes approximately 5 minutes)
Maggie's Tips
Serve any of the following ways.:
• Serve with plain or pesto mayonnaise
• Serve in lettuce wraps, taco style
• Serve in school lunchbox with sugar free tomato ketchup, chopped lettuce, grated carrot, cherry tomatoes, cucumber bites etc
• Shape into larger patty shapes to create individual fish cakes Maggie’s Tip
• Serve with plain or pesto mayonnaise
• Serve in lettuce wraps, taco style
• Serve in school lunchbox with sugar free tomato ketchup, chopped lettuce, grated carrot, cherry tomatoes, cucumber bites etc
• Shape into larger patty shapes to create individual fish cakes Maggie’s Tip
- My singular piece of advice for you is to ensure the use of floury potatoes and to avoid overworking them