Gifilte fish balls
( MAKES 40-50 balls )
Photo by Tam West
Traditionally served as an appetiser in Jewish households, often spooned into fish broth or soup as dumplings, these fried fish balls are delicious dipped in a sour cream sauce, or served with hot sauce. This recipe has been recreated from the 50th Anniversary edition of the Menorah Cookbook.
|1||Onion, roughly chopped|
|1 small||Carrot, peeled and grated|
|½||Granny Smith apple, peeled and chopped|
|1 small knob||Fresh ginger, finely grated|
|⅔ cup||Panko breadcrumbs, or use matzo meal, plus extra for rolling fish balls|
|50 g||Almonds, or walnuts, blitzed to fine ground|
|1 tsp||Sea salt|
|½ tsp||Freshly ground black pepper|
|900 g||Fish fillets, chopped|
|¼ cup||Finely chopped parsley|
|1 dash||Vegetable oil, for frying|
- Blitz onion, carrot, apple and ginger to an even paste— not too smooth, it should still have a little texture to it. Place in a large mixing bowl, add breadcrumbs, nuts, eggs, sugar, salt and pepper, and mix to combine.
- Working in batches, blitz the fish until evenly minced. Add fish and parsley to the other ingredients and mix evenly together with your hands. Refrigerate.
- Gently roll mixture into small to medium-sized fish balls, then roll in breadcrumbs. Shallow or deep fry in hot oil until golden brown, and drain on paper towels. Serve with a squeeze or lemon, a sprinkle of sea salt, and sour cream sauce (see recipe below).
More recipes from the Menorah Cookbook