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Hake, spring onion and coriander balls

Name: Hake, spring onion and coriander balls
Cook time: 40 min
Yield: Makes about 24
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

February 20, 2009 (Last Updated: January 11, 2019)

Hake, spring onion and coriander balls recipe

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Hake, spring onion and coriander balls

Serves: Makes about 24

Cooking Time: 40 mins

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

Flake the hake in a bowl, then add the potato, zest, herbs, garlic, spring onion, chives, flour, butter and eggs. Season.

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.

Heat the oil and deep-fry the balls until golden, about 5 minutes. Drain on paper towel.

Pack the balls in a container together with the lemon wedges.