Prep 15 mins
Cook 50 mins
This sounds like a really interesting twist on the classic comfort food of meatballs and gravy. I don't think I would ever have thought to use salmon this way but with salmon being so healthy and tasty it has to be worth a shot. I originally found this recipe on the BBC Good Food Magazine website and the recipe says that the fishballs can be frozen. Cooking time includes the chill time for the firming up of the balls.
- 2 slices white bread
- 15 1⁄2 ounces salmon fillets, roughly chopped into chunks
- 1 egg white
- 1 tablespoon olive oil
For The Spicy Gravy
- 2 tablespoons korma paste
- 1 small onion, finely chopped
- 2 red peppers, finely chopped
- 9 ounces passata
- 2 ounces red lentils
- In a food processor, whizz the bread to fine crumbs. Set aside.
- Whizz the salmon in the food processor to break it up.
- Add the crumbs and egg white, then pulse to combine. Season.
- Divide into 12 balls and chill for 30 minutes.
- *If you are freezing the fishballs this is the stage where they can be frozen and kept in the freezer for up to 1 month.*.
- Heat oven to 400 degrees.
- Heat the oil in a non-stick frying pan.
- Add the fishballs and fry for 1-2 mins until lightly browned.
- Transfer to a baking tray, bake for 15 mins until golden.
- Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly.
- Add peppers and cook for 2 minutes.
- Add passata and lentils, bring to the boil, then simmer for 20 minutes.
- Coat fishballs in the gravy and serve.