Sweet and sour fish rissoles

Recipe from: 8/1/1992 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • 500
    g
    stockfish, filleted
  • 1
    onion, grated
  • 2
    medium potatoes
  • 2
    eggs
  • 5
    ml
    fish spice
  • salt and freshly ground pepper
  • 20
    ml
    parsley, chopped
  • 15
    ml
    butter
  • 30
    g
    cake flour
  • 50
    g
    dry breadcrumbs
  • 150
    ml
    cooking oil
  • SWEET AND SOUR SAUCE
  • 250
    ml
    apple juice
  • 15
    ml
    soya sauce
  • 20
    ml
    vinegar
  • 2
    ml
    ground ginger
  • 15
    ml
    honey
  • 25
    ml
    cornflour
 

Method

 
1. Steam fish until it flakes easily. Drain and flake. 2. Boil potatoes in their skins until soft. Once cooked, remove skins and press through a fine sieve. Add to fish. Mix in 1 egg, seasoning and butter. 3. Using a large dessertspoon, divide the mixture into golf ball-sized portions. Roll mixture in the palm of your hand until a ball is formed. The mixture should make up to 18 balls. 4. Roll each rissole, one at a time, firstly in flour, then beaten egg, and finally in breadcrumbs. 5. Leave to cool in refrigerator for 30 minutes. 6. Mix sauce ingredients together. 7. Fry rissoles in a heavy-based frying pan until golden. Drain on kitchen paper. 8. Cook sauce and bring to the boil for one minute. 9. Pour over rissoles just before serving.
 

Read more on: steam  |  fish/seafood  |  bake  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.