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🍽️ Crispy Sweet Potato Fish Balls

1771 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes
• 150 ml coconut milk (can)
• 200 g fish fillet (e.g. pollock)
• 2 tomatoes
• 1 bunch cilantro
• salt
• pepper (from the mill)
• 1 egg
• 2 tbsp fish sauce (Asian market)
• 5 tbsp flour
• flour (for dredging)
• 700 ml peanut oil (for frying)

Instructions

1. 1. Peel the sweet potatoes.
2. 2. Boil the sweet potatoes in salted water for about 20 minutes until tender.
3. 3. Drain the sweet potatoes.
4. 4. Press the hot sweet potatoes through a potato ricer.
5. 5. Set the sweet potato mixture aside.
6. 6. Bring the coconut milk to a boil in a pot.
7. 7. Add the fish to the boiling coconut milk.
8. 8. Cover the pot.
9. 9. Let the fish cook gently for 5 minutes.
10. 10. Remove the fish from the pot.
11. 11. Let the fish drain.
12. 12. Cut the fish into fine cubes.
13. 13. Pour boiling water over the tomatoes.
14. 14. Peel the skin off the tomatoes.
15. 15. Cut the tomatoes into quarters.
16. 16. Remove the core of the tomatoes.
17. 17. Dice the tomatoes finely.
18. 18. Pick the coriander leaves off.
19. 19. Chop the coriander leaves finely.
20. 20. Mix the fish, tomatoes, and sweet potato mixture.
21. 21. Add the chopped coriander to the mixture.
22. 22. Stir the egg into the mixture.
23. 23. Stir the fish sauce into the mixture.
24. 24. Stir the flour into the mixture.
25. 25. Season the mixture with salt.
26. 26. Season the mixture with pepper.
27. 27. Shape the mixture into balls the size of a ping pong ball.
28. 28. Roll the balls in flour.
29. 29. Ensure the balls are coated all over with flour.
30. 30. Heat the oil in a pan.
31. 31. Fry the balls in batches until golden brown.
32. 32. Remove the cooked balls from the pan.
33. 33. Let the balls drain on kitchen paper.
34. 34. Keep the balls warm.
35. 35. Serve the balls with a fresh salad.
36. 36. Serve the balls with a spicy chili sauce.

Nutrition per serving

• kcal: 1771
• Protein: 17 g · Fett/Fat: 169 g · Carbs: 50 g