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Fluffy Fish Meatballs with Potatoes Recipe
Jane Simpson
Try these light fish meatballs with potatoes if you are seeking a healthier alternative to the classic meatballs.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Side Dish
Cuisine
Asian
Servings
4
people
Calories
480
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
cod fish
-
fillet
2
medium
Potatoes
2
medium
eggs
2
cups
bread crumbs
¼
cup
all purpose flour (plain flour Australia and UK)
-
Maida
1
pinch
salt
-
to taste
1
pinch
ground black pepper
-
to taste
1
tbsp
lemon juice
-
juice
1
tbsp
olive oil
-
for frying
Instructions
Put salt, pepper and lemon on the fish and put it in the oven at 180°C.
Boil potatoes, let them cool a bit, and mash them with a spoon.
Mash the fish and mix it with the potatoes. Add salt and pepper to the mix.
Beat the eggs and add some egg to the fish mixture for binding.
Shape the mixture into small balls, bite-size.
Roll the balls into flour and then dip them in beaten eggs.
Roll into breadcrumbs and deep fry into the oil.
Continue until you fry all the fish balls.
Garnish with green chillies and coriander. Serve hot.
Nutrition
Calories:
480
kcal
Carbohydrates:
64
g
Protein:
33
g
Fat:
9
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
0.01
g
Cholesterol:
131
mg
Sodium:
504
mg
Potassium:
1065
mg
Fiber:
5
g
Sugar:
4
g
Vitamin A:
167
IU
Vitamin C:
24
mg
Calcium:
144
mg
Iron:
5
mg
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