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mushroom-carrot-quinoa-fish-balls-on-tomato-rice1

Mushroom, Carrot & Quinoa Fish Balls with Tomato rice

Enjoy this favourite fish ball recipe on a bed of tomato rice
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Prep Time 20 minutes
Cook Time 50 minutes
Course Culinary Collection, Kids
Cuisine Kids, South African
Servings 24 fishballs

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.
Keyword fish, kids