Gifilte fish balls

Tam West

Traditionally served as an appetiser in Jewish households, often spooned into fish broth or soup as dumplings, these fried fish balls are delicious dipped in a sour cream sauce, or served with hot sauce. This recipe has been recreated from the 50th Anniversary edition of the Menorah Cookbook.

Ingredients

1	Onion, roughly chopped (Main)
1 small	Carrot, peeled and grated
½	Granny Smith apples, peeled and chopped
1 small knob	Fresh ginger, finely grated
⅔ cup	Panko breadcrumbs, or use matzo meal, plus extra for rolling fish balls
50 g	Almonds, or walnuts, blitzed to fine ground
2	Eggs, beaten
1 tsp	Sugar
1 tsp	Sea salt
½ tsp	Freshly ground black pepper
900 g	Fish fillets, chopped (Main)
¼ cup	Finely chopped parsley
1 dash	Vegetable oil, for frying

Directions

1. Blitz onion, carrot, apple and ginger to an even paste— not too smooth, it should still have a little texture to it. Place in a large mixing bowl, add breadcrumbs, nuts, eggs, sugar, salt and pepper, and mix to combine.
2. Working in batches, blitz the fish until evenly minced. Add fish and parsley to the other ingredients and mix evenly together with your hands. Refrigerate.
3. Gently roll mixture into small to medium-sized fish balls, then roll in breadcrumbs. Shallow or deep fry in hot oil until golden brown, and drain on paper towels. Serve with a squeeze or lemon, a sprinkle of sea salt, and sour cream sauce (see recipe below).

More recipes from the Menorah Cookbook

• Greys Ave Deli potato latkes
• Chopped liver
• Sour cream sauce