Hake, spring onion and coriander balls
Ingredients
- 500g hake, cooked
- 1 potato, boiled and mashed
- zest of 1 lemon
- 50ml fresh coriander, chopped
- 50ml fresh flat-leaf parsley, chopped
- 2 garlic cloves, finely chopped
- 4 spring onions, finely sliced
- 5 fresh chives, chopped
- 50ml cake flour
- 10ml (2 tsp) butter
- 2 large eggs
- salt and freshly ground black pepper, to taste
- 200g fresh breadcrumbs
- 200ml sunflower oil, for frying
- 1 lemon, cut into wedges, to serve
Instructions
1
Flake the hake in a bowl, then add the potato, zest, herbs, garlic, spring onion, chives, flour, butter and eggs. Season.
2
With wet hands, shape the mixture into small balls, then roll them in the breadcrumbs to coat evenly. Place the balls on a tray and refrigerate for about 30 minutes.
3
Heat the oil and deep-fry the balls until golden, about 5 minutes. Drain on paper towel.
4
Pack the balls in a container together with the lemon wedges.
Notes
To drink: Waterkloof Sauvignon Blanc 2007 will neither dominate the fish nor be overwhelmed by the coriander.
