Sweet and sour fish rissoles

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0 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

500.00 g stockfish — filleted
1.00 onion — grated
2.00 potatoes — medium
2.00 eggs
5.00 ml fish spice
salt and freshly ground black pepper
20.00 ml fresh parsley — chopped
15.00 ml butter
30.00 g flour — cake
50.00 g breadcrumbs — dry
150.00 ml oil
SWEET AND SOUR SAUCE
250.00 ml apple juice
15.00 ml soy sauce
20.00 ml vinegar
2.00 ml ginger — ground
15.00 ml honey
25.00 ml cornflour
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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.



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