Colorful Fish Balls with Carrots and Peas

Juicy fish balls with carrots and peas, served with a fresh cucumber yogurt dip and rice. The balls can be shaped the day before and fried shortly before eating, which makes them ideal for busy family life.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Pollock fillet, fresh or thawed
• 1 pc Egg
• 4 tbsp Breadcrumbs
• 150 g Carrots, finely grated
• 100 g Peas, frozen
• 0.5 pc Organic lemon, grated zest
• 1 bunch Bunch of dill
• 1 tsp Salt
• Pepper, to taste
• 2 tbsp Cooking oil for frying
• 250 g Basmati rice
• 200 g Plain yogurt
• 0.5 pc Cucumber
• 1 tbsp Lemon juice

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Let the peas thaw, finely grate the carrots and finely chop the dill.
3. Pat the pollock dry and coarsely chop it in a blender or with an immersion blender, not too finely.
4. Knead the fish with egg, breadcrumbs, carrots, peas, dill, lemon zest, salt and pepper in a bowl into a mixture that holds its shape and let it rest for 10 minutes.
5. Shape the mixture into about 16 small balls with wet hands.
6. Heat the oil in a large pan and fry the balls in batches over medium heat, turning them, for about 10 minutes until golden brown all over and cooked through.
7. Wash the cucumber, finely grate it, mix with yogurt, lemon juice, a little salt and dill, and chill.
8. Serve the fish balls with rice and cucumber yogurt dip immediately.