Fish balls with yogurt and beetroot sauce

8 June 2018
Recipe - Starter & Appetizer - Second course
Fish balls with yogurt and beetroot sauce

There are courses with which it is almost impossible to make mistakes and at the table they all agree, one of these is rissoles that in every version are always appreciated by both adults and children.

These fish balls with yogurt and beetroot sauce are no exception and, being gluten-free, can also satisfy the taste of those with problems of intolerance and celiac people.

Some tricks before directions

To prepare these fish balls you can use both fillets of fresh or frozen codfish, in the second case take care to let them thaw slowly in the fridge and, before chopping them, gently squeeze to remove the excess of water.

Get potatoes with floury and dry pulp (not new ones), they are fine those used for making gnocchi, once boiled, mash them in a bowl when they are still hot and do not cover them so that the vapor can get dispersed in the air and the potato lose as much moisture as possible.

For a perfect frying, crunchy and not greasy, the oil must be abundant in the pan (the food must be immersed) and brought to a temperature of about 180 ° C (if the oil is hot at the right point, bubbles will form immediately around the food).

Try to keep the temperature constant and do not exceed the “smoke point” that is the temperature limit to which oil can be brought before starting to burn.

Codfish balls with beetroot sauce

Fish balls with yogurt and beetroot sauce recipe

Preparation times
50 min
Cooking times
30 min
Nutritional values
( per serving )
Carbohydrates: 21 gr
Calories: 470 kcal

Ingredients

Serves 4

    For fish balls

  • 420 gr of codfish fillets or other white fish
  • A potato of about 200 gr
  • A teaspoon of chopped red onion
  • 2 anchovy fillets
  • A tablespoon of capers
  • An egg
  • Salt and pepper as required
  • For the breading

  • Cornmeal “Fioretto” type as required
  • 2 tablespoons of sesame seeds
  • To fry

  • Peanut oil as required
  • For yogurt and beetroot sauce

  • 170 gr of whole milk greek yougurt
  • A little beetroot
  • A garlic clove
  • A tablespoon of Extra virgin olive oil
  • Salt as required

Making yogurt and beetroot sauce

Peel and cut your beetroot into small pieces, put it in a bowl with the yogurt, the extra virgin olive oil, two pinches of salt and the peeled garlic clove cut in two.

Mix these ingredients, cover with plastic wrap and keep in the fridge for at least an hour.

After the rest time, remove the pieces of garlic and blend the mixture until you get a smooth sauce (for a finer result you can pass it through a fine mesh strainer).

Store the yogurt and beetroot sauce in the fridge until you are ready to consume it.

Making fish balls

Rinse your potato and, without removing the peel, put it in a pan with cold water, bring it to boil and cook for about 20 minutes.

Peel the boiled potato and mash it in a bowl when it is still warm (better if hot) and let it cool without covering.

Cut the codfish fillets into pieces and chop them up in a mixer with the anchovy fillets, capers and red onion.

Transfer the mixture into a bowl, add the mashed potato, an egg, salt and pepper to taste and mix well.

Put the cornmeal and sesame seeds in a dish.

Form your fish balls by taking and rotating in your hands so much compound to make balls about 4 cm in diameter, pass them in your cornmeal and deep fry them in large hot peanut oil.

When they get brown, collect them with a skimmer and transfer them on a dish covered with kitchen paper.

Serve your fish balls with yogurt and beetroot sauce in a separate bowl so that every dining companion can dip and enjoy them comfortably.

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