These Crispy Fish Balls with Easy Tartare Sauce make dinner a doddle when the cupboards are bare and you’re lacking inspiration. Get the kids helping in rolling them out to make it even easier on you :)
I was recently challenged by the new and rather yummy Heinz Seriously Good Mayonnaise to create a ‘tasty mouthful’, the only stipulation being that the dish I created needed to be served on a spoon.
I dallied around with some ideas, eventually settling on a meal inspired by the simplicity of the ingredients within the Heinz Seriously Good Mayonnaise itself.
I wanted to come up with a recipe that used basic, store cupboard supplies. Items that last for ages and that you rarely run out of. The idea of mini fish cakes aka crispy fish balls was born.
I had some tinned tuna and salmon in the cupboard, and potatoes ready to dig in the allotment. I also grabbed a handful of parsley from the poly tunnel and an egg from under the fluffy side of a hen. I was set! :)
Leftover mash would be perfect for these crispy fish balls, but as I didn’t have any I boiled up and mashed the potatoes and let them cool fully whilst I got on with other chores.
The mash went into a bowl along with a can of tuna, finely chopped parsley and a good dash of salt and pepper. Half a beaten egg joined them and the whole lot got mixed together.
I pulled out tablespoon of the mix at a time and rolled them between the palms of my hands to make walnut sized fish balls. A quick roll in plain flour to help along that crispy coating and you’re ready to fry.
Make sure the oil is hot otherwise things will not go to plan, and don’t rush the process. That golden crispy coat takes time and impatience will leave you with a hot mess in your hot oil :)
If you’re in a hurry and just want to get dinner on the table do feel free to mix the fish mix into patties instead. The mix will make 2-3 patties depending on the size and what you intend to serve alongside them.
Whilst your balls are cooking away, simply dollop a huge tablespoon of the mayo into a small bowl along with the chopped up cornichons (or gherkins), capers and chives. Mix and within seconds you have the easiest peasiest tartare sauce in history. Enjoy :)
- 4 tablespoons oil for frying
- 250 g floury potato cooked, mashed and coled, OR 200g leftover cold mash potato
- 145 g tin tuna or salmon drained
- 1/2 beaten egg
- Salt & pepper
- 2 tablespoon fresh parsley finely chopped
- A little flour for coating
- 1 heaped tablespoon Heinz Seriously Good Mayonnaise
- 3 cornichons chopped
- 2 tablespoons capers chopped
- 1 teaspoon chives chopped
Heat the oil in a frying pan over a medium hot heat.
Mix together the other ingredients and form tablespoon amounts into balls. If the mixture feels too wet add a little flour and mix through, if it feels too dry to hold together add a little more of the egg.
Roll each ball in a little more flour and pop in the hot pan.
Don't touch them for a couple of minutes - the more you move them, the more likely they are to fall apart! When the underneath is golden move around until all sides are golden brown.
Mix together all the tartare sauce ingredients in a small bowl and serve alongside the fish balls.
Huge thanks to Heinz for sponsoring this content and allowing me to continue bringing you tasty grub, for free! As always all thoughts (and leftovers!) are my own.
To discover more tempting ideas from this campaign, check out Claire’s Rainbow Devilled Quail’s Eggs, Kate’s Rosemary Potato Starts with Lemon Mayonnaise, Elizabeth’s Potato Canapes with Bacon and Asparagus or the #HeinzSeriouslyGood hashtag. Enjoy!