Fish Balls

 

SpotX Wild Foods Recipe from Chrissy Buswell
Prep:6 minutes Cook:15 minutes Difficulty:1

Ingrediants:

  • Cooked snapper, skinned and boned
  • Cold mashed potato
  • 2 teaspoons of chopped parsley
  • Olive oil for frying
  • 1 tablespoon tomato sauce
  • 1 egg
  • Salt and freshly-ground pepper
  • Browned breadcrumbs

Directions:

  • Flake or finely chop the cooked fish into a large bowl.
  • Add mashed potatoes, tomato sauce and parsley.
  • Season with salt and pepper, to taste.
  • Mix together and form into balls the size of a billiard ball.
  • Gently beat the egg in a small bowl.
  • Coat the balls with the egg and then the breadcrumbs.
  • Deep-fry in a chip cooker or flatten into patties and fry in a pan.
  • Cook for 3 minutes or until brown.
  • Serve hot or cold.
  

 

 

Snapper

From a culinary perspective, snapper is probably one of the most versatile species we have in our waters.
It is relatively easy to catch, readily available throughout the North Island and the top half of the South Island, and can be prepared in many ways. It’s as delicious as raw fish as it is smoked and good for almost everything in between.
Snapper has played an important part in our history. Known as ‘tamure’ to the Maori and ‘bream’ to the early European explorers and settlers, the humble snapper was a regular part of their diet, either eaten fresh, or else salted, dried or smoked.

 


 

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