Salmon fried fish balls recipe

30 ratings Rate
  • Serves makes 14
  • 25 mins to prepare and 10 mins to cook
  • 235 calories / serving
  • Freezable
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Place the salmon in the food processor with all the other ingredients and whizz until thoroughly combined. Season well with salt and freshly ground black pepper.

With wet hands roll the fish mixture into the matzah meal making balls the size of an egg or smaller.

Heat the oil in a deep fat fryer to its highest setting.

Put the fish in the baskets and cook in batches for approximately 2 - 3 minutes. Remove and leave to drain on kitchen paper. These can also be shallow fried for 2-3 minutes each side.

To serve, place a tiny amount of chrain on the top of the salmon fishballs and complete with a thin slice of beetroot or beetroot shape.            

Allow to cool and either freeze or chill until ready to serve. They can be served hot or cold.

*Some Kosher products may be available in limited stores.

See more Kosher recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 1.4kg salmon skinned and filleted
  • 1 medium onion, peeled and finely chopped
  • 2 eggs, lightly beaten
  • 2 tablespoons matzah meal
  • 1 tablespoon ground almonds (optional)
  • 2 teaspoons salt
  • freshly ground black pepper, to taste
  • vegetable oil, for frying
  • 6 - 8 tablespoons matza meal
  • 1 ready cooked non vinegar beetroot, finely sliced or use a decorative biscuit cutter as a template to cut a top
  • a tiny dab of horseradish
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  • Energy 986kj 235kcal 12%
  • Fat 16g 18%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 2.3g Protein 21.8g Fibre 0.3g

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