Fried fish balls
- January 2018
- Makes 40-45 fish balls
- Hands-on time 45 min, plus cooling
”[My mum] made hundreds at a time and we lived off them in many forms for days: cold as part of a spread with chrain (a spicy beetroot and horseradish relish) on the side; hot with chips and salad; or straight from the fridge, popped into the mouth like sweets.” – Emma Spritzer
- Dairy-free recipes
- 3.6g (0.6g saturated)
- 1.2g (0.6g sugars)
Make a quick version of chrain by whizzing up cooked beetroot with freshly grated or creamed horseradish, then stir in some salt and ground black pepper to taste.
Cook the fish balls up to 24 hours ahead and keep covered in the fridge until ready to serve.
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