Fish balls are a perennial favourite - theyre quick cooking, inexpensive and tasty.
- Make lemon dill mayonnaise: Combine mayonnaise, lemon rind, 2 tablespoons lemon juice and dill in a bowl. Season with salt and pepper. Cover and refrigerate.
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Place fish in a food processor and process until finely chopped. Transfer to a large bowl. Add onion, breadcrumbs, egg, lemon rind, 2 tablespoons lemon juice and dill. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
- Place chips on a baking tray. Cook, on top shelf in oven, following packet directions.
- Meanwhile: heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add half the fish balls to pan. Cook for 2 to 3 minutes, gently shaking pan often to brown fish balls evenly. Transfer to second baking tray. Repeat with remaining oil and fish balls.
- Five minutes before chips are cooked, place fish balls in oven, below chips. Bake both for a further 5 minutes or until fish is cooked through and chips are crisp. Serve fish balls with lemon dill mayonnaise, chips, green salad and lemon wedges.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set