Mushroom, Carrot & Quinoa Fish Balls

Enjoy this new fish ball recipe with the little ones.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Culinary Collection, Kids
Cuisine Kids, South African
Servings 24 fishballs


For the Fish balls

  • 500 g hake fillets (or any firm white fish)
  • 1 tbsp extra virgin olive oil
  • 500 g white button mushrooms
  • 1 large carrot peeled & grated
  • 1 cup quinoa cooked
  • 2 xl free-range eggs lightly beaten
  • 1 lemon zest
  • ½ cup flour
  • ½ cup spring onions sliced

To serve

  • salt and pepper
  • mayonnaise


  • Preheat oven to 180˚C.

For the fish

  • Place hake fillets on a lined baking tray.
    Lightly brush with olive oil and season with salt and pepper to taste.
    Bake for 15-20 minutes or until fully cooked through.
  • Allow to cool slightly before removing any bits of skin.
    Lightly flake the cooked fillets into a large bowl and set aside to cool completely.

For the mushrooms

  • Using a food processor, pulse the mushrooms until they are finely chopped.
  • In a large saucepan heat a drizzle of olive oil and add the mushrooms.
    Sauté until the mushrooms give off all their water and begin to brown.
    Remove from the heat and allow to cool.
  • Add the cooled mushrooms to the flaked fish along with the rest of the ingredients.
    Season and mix well.
  • Roll into balls about the size of a golf ball.
    Place on a lined baking tray and bake for 25 min.


  • Serve fish balls with mayonnaise or your favourite dipping sauce.
Keyword fish, kids