If your kids have a thing about ‘fishy’ food, try calling salmon ‘pink fish’ and try out these delicious fish balls
Ingredients:
- 450.0g salmon fillets , cut into rough chucks
- 1 small onion , finely chopped
- 500.0g carton tomato passata
- 50.0g red lentils
- FOR THE SPICY GRAVY
- 1 egg white
- 2 medium slices white bread
- 2 tbsp korma curry paste
- 2 red peppers , finely chopped
- 1 tbsp olive oil
Instructions:
- In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.
- Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.
Pink Fishballs In Spicy Lentil Gravy • Yield: 4 servings
Ingredients:
- 450.0g salmon fillets , cut into rough chucks
- 1 small onion , finely chopped
- 500.0g carton tomato passata
- 50.0g red lentils
- FOR THE SPICY GRAVY
- 1 egg white
- 2 medium slices white bread
- 2 tbsp korma curry paste
- 2 red peppers , finely chopped
- 1 tbsp olive oil
Pink Fishballs In Spicy Lentil Gravy Nutrition Facts:
• Diet:
• Calories: 86.50
• Fat: 79.95
• Carbs: 43.81
• Protein: 126.34
• Cholesterol: 83.48
• Calcium: 28.92
• Sodium: 38.40* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
