Pink Fishballs In Spicy Lentil Gravy Recipes

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PINK FISHBALLS IN SPICY LENTIL GRAVY



Pink fishballs in spicy lentil gravy image

If your kids have a thing about 'fishy' food, try calling salmon 'pink fish' and try out these delicious fish balls

Provided by Lesley Waters

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 9

2 medium slices white bread
450g salmon fillet , cut into rough chucks
1 egg white
1 tbsp olive oil
2 tbsp korma curry paste
1 small onion , finely chopped
2 red peppers , finely chopped
500g carton tomato passata
50g red lentils

Steps:

  • In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.
  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.
  • Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.

Nutrition Facts : Calories 384 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10.4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.28 milligram of sodium

PINK FISH BALLS IN SPICY LENTIL GRAVY (W/ FREEZING INSTRUCTIONS



Pink Fish Balls in Spicy Lentil Gravy (W/ Freezing Instructions image

This sounds like a really interesting twist on the classic comfort food of meatballs and gravy. I don't think I would ever have thought to use salmon this way but with salmon being so healthy and tasty it has to be worth a shot. I originally found this recipe on the BBC Good Food Magazine website and the recipe says that the fishballs can be frozen. Cooking time includes the chill time for the firming up of the balls.

Provided by Sarah_Jayne

Categories     Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices white bread
15 1/2 ounces salmon fillets, roughly chopped into chunks
1 egg white
1 tablespoon olive oil
2 tablespoons korma paste
1 small onion, finely chopped
2 red peppers, finely chopped
9 ounces passata
2 ounces red lentils

Steps:

  • In a food processor, whizz the bread to fine crumbs. Set aside.
  • Whizz the salmon in the food processor to break it up.
  • Add the crumbs and egg white, then pulse to combine. Season.
  • Divide into 12 balls and chill for 30 minutes.
  • *If you are freezing the fishballs this is the stage where they can be frozen and kept in the freezer for up to 1 month.*.
  • Heat oven to 400 degrees.
  • Heat the oil in a non-stick frying pan.
  • Add the fishballs and fry for 1-2 mins until lightly browned.
  • Transfer to a baking tray, bake for 15 mins until golden.
  • Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly.
  • Add peppers and cook for 2 minutes.
  • Add passata and lentils, bring to the boil, then simmer for 20 minutes.
  • Coat fishballs in the gravy and serve.

Nutrition Facts : Calories 293.7, Fat 8.2, SaturatedFat 1.3, Cholesterol 56.5, Sodium 431, Carbohydrate 26.6, Fiber 4.6, Sugar 7, Protein 29.2

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