Pilchard balls

True Love
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

15.00 ml butter — or margerine
15.00 ml flour
125.00 ml milk
1.00 pepper — red or green, finely chopped
1.00 onion — finely chopped
15.00 ml fresh parsley — chopped
salt and freshly ground black pepper
45.00 ml flour
2.00 eggs — beaten
breadcrumbs — dry
oil — for deep frying
425.00 g pilchards in tomato sauce
4.00 breadcrumbs
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Method:

1. Flake pilchards in their sauce and combine with fresh breadcrumbs. Set aside.
2. Melt butter and add first quantity of flour. Cook for 30 seconds, remove from heat and add milk, stirring constantly until thick.
3. Stir sauce into pilchard and breadcrumb mixture. Add pepper, onion and parsley. Season, cover and allow to cool completely.
4. Shape mixture into golf balls. Coat balls with flour, then beaten egg, using a fork to turn the balls. Finally, coat with dry breadcrumbs.
5. Heat oil in a deep pan. Fry pilchard balls until golden brown and crisp, about 3 minutes per batch of 6. Turn occasionally while frying.
6. Drain on kitchen paper and serve as a snack.



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