Fish balls

Name: Fish balls
Yield: 22 servings
Cuisine: Bake
Ingredients: 1.00 tomatoes peeled and finely chopped; 1.00 onion finely chopped; oil; 3.00 potatoes peeled, grated; 425.00 g pilchards in tomato sauce mashed; 25.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste; breadcrumbs white

22 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

1.00	tomatoes — peeled and finely chopped
1.00	onion — finely chopped
	oil
3.00	potatoes — peeled, grated
425.00 g	pilchards in tomato sauce — mashed
25.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste
	breadcrumbs — white

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a large baking sheet with non-stick spray. Sauté the tomato and onion in a little oil until soft. Remove from the heat and cool. Mix together the remaining ingredients, except the breadcrumbs. Roll into balls the size of golf balls and roll each ball into the breadcrumbs. Arrange on the prepared baking sheet and bake for 20-25 minutes or until the breadcrumbs coating the balls have turned pale brown. Serve with mashed potato, lemon wedges and a salad.
Makes 22 balls.