Tag: balls

Salmon Chickpea Fishballs Recipe


Salmon Chickpea Fishballs

I was in the mood to cook something with fish, soon after I made the arancini so I was in the 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 flavour and a nice colour 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 a 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 colour. Don’t overcrowd the pan, not to burn them.

    Salmon Chickpea Fishballs


    Salmon Chickpea Fishballs

Gefilte Fish – Traditional Jewish Recipe

This is a traditional Ashkenazi Jewish Holidays treat, but because there are no Jewish shops around my place, I had to adapt it a bit, using non-kosher ingredients.

Ingredients (4 persons)

    • ¾ kg carp fillets (I used bighead carp)
    • 3-4 slices Sweet Bread, Brioche or Challah
    • 1 egg
    • 3 medium onions
    • 2 carrots
    • 8 slices of crackers, crumbled
    • parsley leaves
    • Sugar
    • Pepper

Preparation method:

  1. Check carefully the fillet slices for any bone, then grind them. If you don’t have a meat grinder you can use a cleaver to mince them.


  2. Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.


  3. With wet hands, form the paste into 4-5 cm balls.
  4. In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
  5. When the carrots are softened, carefully add the fish balls and simmer them until done.

  6. Add to a skillet/wok some oil, I used grape-seed oil and about 2 tablespoons of semolina.
  7. When the semolina’s colour changed to golden, add 1/3 of the fish balls and stir them shaking softly the skillet until they encompass the semolina and change their colour to golden-brown.
  8. Serve the fish balls with sliced carrots and grated horseradish.
Happy Hannukah!