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🍽️ Crispy Fish Balls with Spicy Cucumber Salad

166 kcal · 30 min · 4 servings

Ingredients

• 2 shallots (chopped)
• oil (for frying)
• 100 g bread slices
• 250 ml hot milk
• 800 g cod fillet
• 3 eggs
• 1 tbsp chopped dill
• salt
• pepper
• breadcrumbs (as needed)
• 4 tbsp chopped coriander
• 1 cucumber
• 2 cm ginger
• 1 chili pepper
• 1 tbsp butter
• lime wedges (for serving)

Instructions

1. 1. Peel the shallots and chop them very finely.
2. 2. Heat some oil in a pan and sauté the shallots until translucent.
3. 3. Place the toast slices in the milk and let them soak for 10 to 15 minutes.
4. 4. Squeeze the soaked toast bread well after the soaking time.
5. 5. Put the squeezed bread, the sautéed shallots, the fish fillet, the eggs, the herbs, the salt, and the pepper into a blender.
6. 6. Blend the ingredients in the blender until smooth.
7. 7. Check the consistency of the mixture.
8. 8. If the mixture is too soft, add some breadcrumbs.
9. 9. Knead the coriander into the fish mixture.
10. 10. Wash the cucumber thoroughly.
11. 11. Cut the cucumber in half lengthwise.
12. 12. Scoop out the seeds from the cucumber half.
13. 13. Shave the deseeded cucumber into thin slices.
14. 14. Peel the ginger.
15. 15. Cut the ginger into small cubes.
16. 16. Wash the chili.
17. 17. Cut the chili in half lengthwise.
18. 18. Remove the seeds from the chili.
19. 19. Finely chop the deseeded chili.
20. 20. Heat butter in a pan.
21. 21. Add the cucumber slices, the ginger cubes, and the chopped chili to the hot butter.
22. 22. Stew the vegetables for 3 to 5 minutes.
23. 23. Shape 12 small meatballs from the fish mixture.
24. 24. Heat oil in a separate pan.
25. 25. Fry the fish balls in batches in the hot oil.
26. 26. Fry the balls for about 4 minutes per side until golden brown.
27. 27. Serve the fish balls garnished with lime wedges.

Nutrition per serving

• kcal: 166
• Protein: 16 g · Fett/Fat: 7 g · Carbs: 9 g