May 5, 2017 by Varga László
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
- 300-400 g 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
- With a fork, mash the canned chickpeas, discard the liquid from the can.
- Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
- Chop the green garlic and onion.
- Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.
- Form small ball the size of a chestnut from this mixture.
- Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.
- 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.
Category Fish, Italian | Tags: balls,chickpeas,easy,fish,garlic,green onions,quick,salmon | No Comments
March 27, 2012 by Channah
- 1 eggplant
- 3 small marrow squash
- 2 tomatoes
- 1 red pepper
- green onions
- 200 g chickpeas
- 2 garlic cloves, chopped
- 1 tablespoon coriander seeds
- 300 ml tomato juice
- 100 g cheese (optional)
- fresh parsley
- salt, pepper
- olive oil
- Leave the chickpeas in water overnight.
- Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden color. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas is cooked.
- Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
- Preheat the oven to 180oC/ 350oF.
- Coat with oil a thermoresistant tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
- Place in oven for 20 minutes.
- Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
- Place it back in the oven for another 15 minutes.
- Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
- Serve it as such or near grilled meat.
Category Vegetarian | Tags: chickpeas,eggplant,squash,tomatoes | 1 Comment
March 1, 2012 by Varga László
Ingredients (4 persons):
- 4-5 whole mackerel fishes
- 1 lemon’s juice
- 1/2 lime’s juice
- 1 bunch of parsley leaves
- 6 spring onions
- 4-5 garlic cloves
- 2-3 tablespoons olive oil
- 2-3 smaller branches of fresh rosemary
- 5-6 fresh sage leaves
- 2-3 tablespoons lemon chili sauce
- salt and pepper
- 500 g canned chickpeas
- some twine for wrapping the fish
- Clean the fishes from their guts, wash them thoroughly outside and inside, extend the abdominal cavity by cutting them up toward their tails, so you can stuff in more filling.
- Chop together the green onions, garlic, parsley, sage and rosemary. Add the olive oil, lemon and lime juice, salt and pepper. blend them together.
- Soak the twine in some cold water.
- Stuff each piece of mackerel with the above mixture, adding a dash chili sauce into them.
- Wrap carefully each mackerel with twine to hold the filling inside. Salt the well on the outside.
- Let them rest for about 1/2 hour, so the stuffing’s flavors will enter the fish.
- Grill the mackerel over medium-low heat, turning once.
- Mix the remaining stuffing that remained unused, with the chickpeas.
- Serve on a large plate a piece of mackerel, some chickpeas with bits of chives ontop and 2 lemon slices.
Category Fish | Tags: chickpeas,fish,green onions,lime,mackerel,parsley | 1 Comment