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🍽️ Crispy Fish Balls with Chili Dip

199 kcal · 30 min · 4 servings

Ingredients

• 1 stale rolls (from the day before)
• 2 shallots
• 2 garlic cloves
• 800 g cod fillet
• 3 eggs
• 3 tbsp breadcrumbs (more if needed)
• 3 tbsp chopped coriander
• 1 tbsp chili sauce
• salt
• pepper (from the mill)
• vegetable oil (for frying)
• 100 g baby spinach (for garnish)
• chili sauce (to taste)

Instructions

1. 1. Soak the breadcrumbs in a little water.
2. 2. Peel the shallots and the garlic.
3. 3. Finely chop the shallots and the garlic.
4. 4. Finely chop the cod fillet or process it in a blender.
5. 5. Squeeze out the soaked breadcrumbs.
6. 6. Mix the fish with the squeezed breadcrumbs, the chopped shallots, the garlic, the eggs, the breadcrumbs, and the coriander.
7. 7. Season the mixture with chili sauce, salt, and pepper.
8. 8. Knead the mixture vigorously until it is homogeneous.
9. 9. Form small patties from the mixture.
10. 10. Heat the oil in a non-stick pan.
11. 11. Fry the patties in batches, browning each side for 2 to 3 minutes.
12. 12. Remove the patties from the pan.
13. 13. Let the patties drain on kitchen paper.
14. 14. Let the patties cool down a bit.
15. 15. Attach a spinach leaf to a patty with a toothpick.
16. 16. Serve the patties lukewarm or cold with chili sauce for dipping.

Nutrition per serving

• kcal: 199
• Protein: 22 g · Fett/Fat: 8 g · Carbs: 9 g