Every time I bite into one of these beauties all I can hear are the wonderful tones of rock ‘n’ roll legend Jerry Lee Lewis, “Goodness, gracious, great balls of fire” – well, great ‘fish balls’ of fire to be precise!
It’s the chilli in the balls themselves and the pungent touch of garlic in the yogurt and chive blast, that creates the fire. But don’t panic, as the cooling yogurt acts as the perfect ying to the fiery yang. This recipe makes an average of sixteen fish balls, so more than enough for two as a stand-alone meal. However, these little babies also work particularly well as canapés if hosting a super fast-food dinner party!
Ingredients: Serves 2
For the fish balls:
- Olive Oil
- 2 teaspoons
- Chillies
- 2 medium
- Salmon (skinless and boneless)
- 500g/17.5 oz
- Pumpkin Seeds
- 100g/3.5 oz
- 1 Organic Free-Range Egg
- 1 pinch Himalayan Rock Salt
- 1 pinch Ground Black Pepper
For the creamy garlic & chive blast:
- Garlic, 2 cloves
- Chives, 20g or 1 small handful spring onions
- 2 Cucumber 50g or 3 cm
- Lemon ½ (the juice of)
- Yogurt, 4 tablespoons
- Himalayan Rock Salt, 1 pinch
Prepare The balls:
- Preheat the oven to 170 °C (340 °F / gas mark 4).
- Line a baking tin with greaseproof paper and cover with the olive oil.
Create the balls:
- Remove the ends from the chillis and dice (do not remove the seeds).
- Dice the salmon. Grind the pumpkin seeds into a ‘flour’ using a hand blender or Retro Super Blend/Bullet, then add all the other ingredients for the fish balls. Pulse until all are combined. Then, using 2 tablespoons, mould the mixture into even sized balls and place on the oiled greaseproof paper.
- Pop the baking tray in the oven for 20 minutes.
Prepare the dressing:
Peel the garlic. Finely chop the chives, spring onion, cucumber and garlic. Place all the ingredients for the dressing in a bowl and gently combine.
Assemble:
Once the balls are cooked, serve with a very generous scoop of the Garlic & Chive Blast.
Note:
5mins prep
20 mins cooking
