Lemon, parsley and caper fish balls

Lemon, parsley and caper fish balls
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, simmering time 10 min

Trying to make your mealtime budget stretch a bit further? Feed four with this creamy, Scandi-inspired dinner starring one tin of sardines.

For loads more wholesome, great-value meals, check out our collection of recipes using tinned fish.

 

Nutrition: per serving

Calories
534kcals
Fat
33.4g fat (16.4g saturated)
Protein
16.9g protein
Carbohydrates
39.3g carbs (3.5g sugars)
Fibre
4.1g fibre
Salt
0.9g salt
Calories
534kcals
Fat
33.4g fat (16.4g saturated)
Protein
16.9g protein
Carbohydrates
39.3g carbs (3.5g sugars)
Fibre
4.1g fibre
Salt
0.9g salt

Ingredients

  • 600g floury potatoes, peeled and cut into chunks
  • 3 tbsp milk
  • 140g tin of sardines in oil (reserve the oil)
  • 2 shallots, finely chopped
  • Zest and juice of 1 lemon
  • 2 medium free-range eggs
  • 3 tbsp plain flour
  • 200g crème fraîche
  • 1-2 tbsp dijon mustard
  • 3 tbsp capers
  • Small handful chopped fresh dill, to serve

Method

  1. Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.
  2. Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.
  3. Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.
  4. Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.

Recipe By

Sophie Austen-Smith

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