Mushroom, Carrot & Quinoa Fish Balls with Tomato rice
Enjoy this favourite fish ball recipe on a bed of tomato rice
Ingredients
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
Tomato rice
- 2 tbsp butter
- ½ onion diced
- 400 g tin diced / chopped tomatoes
- salt and pepper to taste
- 1½ cups long grain rice
Herbed yoghurt sauce:
- 1 cup Greek-style / double cream yoghurt
- 1 handful fresh herbs (dill, parsley & chives work well) roughly chopped
- ½ lemon juiced
To serve
- salt and pepper
- mayonnaise
Instructions
For the herbed yoghurt sauce
- Mix all ingredients together in a bowl and set aside in the fridge until ready to serve.
For the tomato rice
- Cook rice according to package instructions.
- Heat butter in a saucepan. Add the onion and cook gently until softened.
- Add the tinned tomato and season well. Simmer until the tomato has thickened and reduced.
- Stir through the cooked rice and fold it gently into the tomato sauce. Keep the lid on and the rice warm until ready to serve.
- 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.
Serving
- Serve fish balls on tomato rice with a dollop of herbed yoghurt sauce, mayonnaise or your favourite dipping sauce.