Lemon, Parsley and Caper Fish Balls

AuthorGeo FoodsCategory

Ingredients

 · 600 g potatoes
 · 3 tablespoons milk
 · 140 g sardines in oil
 · 2 shallots
 · Zest and juice of 1 lemon
 · 2 eggs
 · 3 tablespoons plain flour
 · 200 g crème fraîche
 · 1-2 tablespoons dijon mustard
 · 3 tablespoons capers
 · Handful of dill, to serve

Preparation

1

Put the potatoes in a pan of salted water, bring to the boil and cook until tender. Drain. Tip back into the pan and mash with the milk and black pepper. Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook 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. Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat the oil in frying pan and fry the balls until golden all over and heated through. Warm the crème fraîche in the pan with mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and pepper to serve.

Related Recipes

Ingredients

 · 600 g potatoes
 · 3 tablespoons milk
 · 140 g sardines in oil
 · 2 shallots
 · Zest and juice of 1 lemon
 · 2 eggs
 · 3 tablespoons plain flour
 · 200 g crème fraîche
 · 1-2 tablespoons dijon mustard
 · 3 tablespoons capers
 · Handful of dill, to serve

Directions

1

Put the potatoes in a pan of salted water, bring to the boil and cook until tender. Drain. Tip back into the pan and mash with the milk and black pepper. Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook 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. Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat the oil in frying pan and fry the balls until golden all over and heated through. Warm the crème fraîche in the pan with mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and pepper to serve.

Lemon, Parsley and Caper Fish Balls

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