This recipe is from the UK recipe book, Fast and Easy Cooking. I'm posting it for Bron, who requested it.
A tip from the book is that it is possible to cook steamed rice in the internal basked while steaming the fish balls, plus vegetables in the tray. That way you've cooked an all-in one meal.
1 small onion, peeled and quartered
450g mixed fish fillets eg cod, haddock, hake, bream, trout
1 egg
1 tbsp sugar
salt and pepper t taste
1 level tbsp ground almonds
3 tbsp medium Matzo meal (or wholemeal flour)
light cooking oil for frying
1. (don't forget to grind the almonds and set aside if not already ground) Put onion, fish sugar, salt and pepper into the TM bowl and mix on speed 4 until smooth.
2. Tip into a bowl and add almonds and enough Matzo meal or flour until the mixture can be formed into round walnut sized balls. If the mixture is too stiff add a little water, if too sloppy add more meal or flour. Chill the balls in the fridge for at least an hour or overnight.
3. Either fry the balls in a little oil for 5-10 minutes or steam in the lightly oiled varoma tray. For steaming, add water to TM bowl up to 1 litre mark, steam 20 minutes / Varoma / Speed 2.5
Optional sauce to serve with fish balls:
2 tbsp mayonnaise
2 tbsp fromage frais
1 tbsp horseradish
small bunch of watercress
1. place all the ingredients into the clean TM bowl. Mix at speed 10 for a few seconds
2. scrape down sides and lid of TM bowl.
3. Mix again if required.
