Brazilian Fish Balls
A hot spicy take on fish cakes, serve as a starter, snack or main course
- 700g Potatoes, 3 medium, peeled and cut into chunks
- 900ml Fish Stock
- 1 med Onion, quartered
- 1 Bay Leaf
- 450g Pollock or sustainable cod or haddock cut into large chunks
- 1 large Egg, lightly beaten
- 3 tbsp finely chopped Parsley, plus more for garnish
- 1 1/2 tsp Green Hot Sauce (such as: Tabasco)
- 75g seasoned dry fresh Bread crumbs or Panko crumbs
- Put the potatoes in a pan and cover with the fish stock.
- Bring to a boil and cook until the potatoes are tender. Drain the potatoes and place in a bowl.
- Mash the potatoes and set aside.
- To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes.
- Add the fish to the pan and cook until it is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the potatoes. Discard the onion and bay leaf
- Add the egg, parsley, hot sauce and seasoning if required.
- Mix well. Turn onto a plate, cover and chill until completely cold and firm, at least 3 hours or preferably overnight.
- Preheat the oven to 200C/Gas Mark 6 and coat a baking sheet with nonstick paper or cooking spray.
- Spread the dry bread crumbs thickly on a plate.
- Using an ice cream scoop, or your hands roll the chilled mixture into 2-inch balls.
- Then roll each ball in bread crumbs to coat completely.
- Put the fish balls on the baking sheet and spray the tops lightly with nonstick cooking spray, to make them crispy.
- Bake top of the oven until the fish balls are nicely browned, about 20 to 25 minutes.
- Garnish with parsley and serve with salsa and chilli sauce.
- Try to use sustainable fish, to protect fish stocks. Check on the label where the fish was caught or ask your fishmonger for a sustainable fish
- The dish tastes better cooking the potatoes and fish in fish stock but water could be used instead
This recipe is an adaptation of a traditional Brazilian dish by Ingrid Hoffman, a Brazilian TV presenter