Preparation time:
- 15mins
Cooking time:
- 20mins
Specialty:
- Dairy-free
- Gluten-free
This is a perfect way to re-use fish leftovers. This recipe is super easy and light. NO EGGS required! And the flax seeds provide healthy fibers to the mix. We love fish balls, especially if there's home-made Italian tomato sauce involved!
Ingredients:
Mackerel Fish Balls:
- 250g/0.5lb Precooked Mackerel
- 1 Spring Onion
- 1 Clove of Garlic
- Ginger (thumb-size piece)
- Freshly Ground Black Pepper
- Fresh Rosemary
- Sea Salt
- Extra-virgin Olive Oil
- 1 Tablespoon of Ground Flex Seeds
Italian Tomato Ketchup:
- 18 Cherry Tomatoes
- 1 Clove of Garlic
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
- Sea Salt
- Fresh Basil
Instructions:
Mackerel Fish Balls:
- Pre-heat the oven at 400°F.
- Mash the mackerel with a fork in a large bowl until you get to a rough and chunky texture (but don't blend it too much that it becomes too liquid).
- Finely chop a spring onion, a clove of garlic and a thumb size piece of ginger and add everything to the bowl.
- Season with freshly ground black pepper, sea salt and extra-virgin olive oil and mix all together.
- Add 1 tablespoon of ground flex seeds and mix all together.
- Finely chop some fresh rosemary and mix all together.
- Make balls with your hands the size of walnut.
- Prepare a tray with baking paper and drizzle with a little bit of extra-virgin olive oil.
- Place the fish balls on the tray and oven bake for 15mins. Make sure they become crispy around the outside.
- I recommend serving the mackerel fish balls with some freshly chopped basil and the Italian tomato sauce (see below).
Italian Tomato Sauce:
- Finely chop the garlic and dice the cherry tomatoes.
- Add extra-virgin olive oil to a pan and stir fry the garlic and the cherry tomatoes.
- Season with sea salt and black pepper.
- Keep stirring at medium heat until they are completely cooked and mashed.
- Add some freshly chopped basil at the end.