Fish balls

Recipe from: 10/8/1992 12:00:00 AM
Ingredients 8
Servings 22


  • 1
    large tomato, peeled and finely chopped
  • 1
    large onion, finely chopped
  • oil
  • 3
    medium-sized potatoes, peeled and coarsely grated
  • 425
    pilchards in tomato sauce (reserve the sauce), mashed
  • 25
    finely chopped parsley
  • salt and freshly ground black pepper to taste
  • fresh white breadcrumbs


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.

Read more on: fish/seafood  |  bake

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