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Posts Tagged ‘balls’

  1. Salmon Chickpea Fishballs

    May 5, 2017 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

  2. Gefilte Fish – Traditional Jewish Recipe

    December 28, 2011 by Varga László

    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 filles (I used bighead carp)
      • 3-4 slices Swet Bread, Brioche or Challah
      • 1 egg
      • 3 medium onions
      • 2 carrots
      • 8 slices of crackers, crumbed
      • 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 moisten 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 carrot are softened, carefully add the fish balls and simmer the 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 color 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 color to golden-brown.
    8. Serve the fish balls with sliced carrots and grated horseradish.
    Happy Hannukah!