Best Vegetarian Fish Balls Recipes

VEGGIE " FISH" BALLS

Veggie

I needed to use some fresh leftover bread crumbs so I threw these ingredients together and the result is quite tasty! Fee free to improvise to your tastes!

Provided by JayTL

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2-2 cups breadcrumbs
1 medium zucchini, shredded
1/4 cup shredded onion
2 whole eggs
2 small cooked fish fillets, shredded
1/4 cup of fresh mint
1 tablespoon dried basil
salt
pepper
balsamic vinegar
soy sauce
texas pete hot sauce

Steps:

In a medium mixing bowl combine the breadcrumbs, eggs, fish, zucchini, onion, and spices and form palm-size balls from the mixture.
In a covered pan over medium heat, brown the balls in a small amount of olive oil. This should take 5-10 minutes depending on size.
For the dipping sauce, combine the three ingredients to taste.

Nutrition Facts : Calories 296.8, Fat 5.5, SaturatedFat 1.5, Cholesterol 137.6, Sodium 401.6, Carbohydrate 32.5, Fiber 3.1, Sugar 4.3, Protein 28.1

SPICY FRIED FISH BALLS

Spicy Fried Fish Balls image

While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.

Provided by Melissa Clark

Categories appetizer

Time 50m

Yield About 40 fish balls

Number Of Ingredients 19

Ingredients

4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
2/3 cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

Steps:

To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

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