Pink Fish Balls in Spicy Lentil Gravy (W/ Freezing Instructions
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 slices white bread
- 15 1⁄2 ounces salmon fillets, roughly chopped into chunks
- 1 egg white
- 1 tablespoon olive oil
-
For The Spicy Gravy
- 2 tablespoons korma paste
- 1 small onion, finely chopped
- 2 red peppers, finely chopped
- 9 ounces passata
- 2 ounces red lentils
directions
- In a food processor, whizz the bread to fine crumbs. Set aside.
- Whizz the salmon in the food processor to break it up.
- Add the crumbs and egg white, then pulse to combine. Season.
- Divide into 12 balls and chill for 30 minutes.
- *If you are freezing the fishballs this is the stage where they can be frozen and kept in the freezer for up to 1 month.*.
- Heat oven to 400 degrees.
- Heat the oil in a non-stick frying pan.
- Add the fishballs and fry for 1-2 mins until lightly browned.
- Transfer to a baking tray, bake for 15 mins until golden.
- Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly.
- Add peppers and cook for 2 minutes.
- Add passata and lentils, bring to the boil, then simmer for 20 minutes.
- Coat fishballs in the gravy and serve.
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RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
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I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
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