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Salmon Chickpea Fishballs

2017/05/05 by Varga László


Salmon Chickpea Fishballs

I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.

I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.

Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.

The final outcome was not only very pretty but also so yummy!

This is my special new recipe, pretty quick and straightforward:

Ingredients (2 servings):

  • 1 can chickpeas

    1 can chickpeas
  • 300-400 g boneless salmon fillets

    boneless salmon fillets
  • 1 egg
  • 2 green garlics
  • 1 green onion
  • 100 g breadcrumbs
  • 100 g shredded mozzarella cheese
  • salt and pepper to taste
  • frying oil enough to fill the skillet

Preparation method:

  1. With a fork, mash the canned chickpeas, discard the liquid from the can.
  2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

    Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
  3. Chop the green garlic and onion.

    Chop the green garlic and onion


    Chop the green garlic and onion
  4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

    Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
  5. Form small ball the size of a chestnut from this mixture.
  6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

    Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
  7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.

    Salmon Chickpea Fishballs


    Salmon Chickpea Fishballs

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