Sephardic Fish Balls

Name: Sephardic Fish Balls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 2 lbs sole fillets or 2 lbs white fish; 10 garlic cloves; 1 hot pepper, seeded; 2 cups fresh coriander; 1 teaspoon salt; 2 teaspoons cumin; 1/4 teaspoon turmeric; 1 slice white bread or 1 cup matzo meal; 1 cup water; 1 tablespoon water; 2 large eggs, beaten; 1 pinch saffron; 3 tablespoons vegetable oil; 1 lemon, juice of

Submitted by Wendy's Kitchen

"A Joan Nathan recipe. Substitute matzo meal for bread crumbs for passover."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 8-10

ingredients

2 lbs sole fillets or 2 lbs white fish
10 garlic cloves
1 hot pepper, seeded
2 cups fresh coriander
1 teaspoon salt
2 teaspoons cumin
¹⁄₄ teaspoon turmeric
1 slice white bread or 1 cup matzo meal
1 cup water
1 tablespoon water
2 large eggs, beaten
1 pinch saffron
3 tablespoons vegetable oil
1 lemon, juice of

directions

Place the fish, garlic, pepper, coriander, salt, cumin, and turmeric in a food processor fitted with the steel blade and process until smooth.
Put the challah in a bowl with a cup of water and soak. If using matzo meal just add to the mixture with the eggs. Drain throroughly, add along with the eggs to the fish, and process until smooth.
Soften the saffron in the remaining tablespoon of water, then add that with 1 tablespoon of the vegetable oil and the lemon juice to the fish and process until smooth.
Cover the pureed fish mixture and put in the refrigerator for an hour or so. Shape the fish into balls the size of a walnut. Heat the remaining oil in a skillet over medium heat and brown the fish balls on all sides.
When brown, cover with foil and bake in a preheated 350 degree oven for about 25 minutes. Eat either immediately or at room temperature.