Fish balls with tomato salsa

Fish balls recipe

This recipe makes 4 portions of about 160 gm.

300 gm. frozen or fresh white fish fillets (Use fish from sustainable sources where possible.)

2 medium potatoes, peeled and diced

2 tablespoons vegetable oil

5 spring onions, chopped

1 tablespoon fresh parsley, chopped

2 tablespoons plain flour

1 teaspoon paprika powder

1 tablespoon semi-skimmed milk

Poach the fish in water for 10 to 15 minutes until opaque.

Boil the potatoes for 10 to 15 minutes, drain and then mash them.

Heat 1 tablespoon of the oil in a frying pan, add the onions and gently fry for 1 to 2 minutes. Add the parsley and stir well.

Place all the ingredients except for the remaining oil into a bowl, mix well and allow to cool.

Once the mixture has cooled, take pieces of the mixture and roll into balls.

Heat 1 tablespoon of oil in a frying pan, add the fish balls and fry until golden. Drain on paper before serving.

This recipe makes 4 portions of about 80 gm.

1 small (200 gm.) can chopped tomatoes

1 small tomato, diced

2 spring onions, finely chopped

2 teaspoons fresh parsley, chopped

1 teaspoon sugar

1/2 clove garlic, crushed

1/2 tablespoon white wine vinegar

1/2 tablespoon lemon juice

Mix all the ingredients together. Chill before serving.