Vegetarian Fish Balls Recipes

Steps:

• Form into balls and dip in 1 egg, beaten.
• Roll in 1 cup dry bread crumbs.
• Fry in 1/2 cup vegetable oil.
• Serve with tartar sauce.

Steps:

• Mix the suet, breadcrumbs, parsley and two eggs together in a large bowl. If too dry, add the third egg - when squeezed, the mixture should clump together. Roll into golf-ball-sized balls (you should get about 14) and arrange in a single layer on a lightly oiled baking tray. Will keep covered and chilled for up to 24 hrs or frozen for three months.
• Heat the oven to 180C/160C fan/gas 4 and bake for 15-20 mins until golden brown, then serve warm alongside Christmas dinner or as a starter with cranberry sauce.

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

Steps:

• In a medium mixing bowl combine the breadcrumbs, eggs, fish, zucchini, onion, and spices and form palm-size balls from the mixture.
• In a covered pan over medium heat, brown the balls in a small amount of olive oil. This should take 5-10 minutes depending on size.
• For the dipping sauce, combine the three ingredients to taste.