Pink fishballs in spicy lentil gravy

Recipe uploaded by

Lesley Waters

4 ratings

Recipe by Lesley Waters

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1. In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.
2. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.
3. Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.

Per serving

384 kcalories, protein 30g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 3g, salt 1.28 g

'We loved the spicy lentil gravy. Sophie, mum and enjoyed the fishballs. Emily and Charlotte want to try the gravy again, but next time with meatballs.'

Latest comments and suggestions

• Nicola

  23 May 2008

  Nicola rated and commented on this recipe

  

  This is delicious. The fish balls have a lovely texture and lentils really add something to the sauce. I used red thai curry paste instead of korma paste - it woked really well and gave a hotter flavourful sauce.

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• Heather

  22 July 2008

  Heather rated and commented on this recipe

  

  Really enjoyed this and will definately be making it again, though next time will make the fish balls bite sized.

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• Louise

  10 August 2008

  Louise rated and commented on this recipe

  

  Really lovely. I had to add water to the sauce as it cooked because it went a bit dry. I will cook it covered in future. I would recommend a decent paste such as Pataks, i used Asda's own the first time i cooked this and it was a bit weedy and the over riding taste was passata. I didn't bake the fish balls in the oven, just fried them and then added the sauce to the pan and allowed to simmer for ten minutes

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• USFoodLover

  01 September 2008

  USFoodLover rated and commented on this recipe

  

  This is a staple on our weekly menu! My daughter loves it. The sauce is delicious and is of course full of protein. It is pretty cheap to make too!

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Ingredients

• 2 medium slices white bread
• 450g salmon fillets , cut into rough chucks
• 1 egg white
• 1 tbsp olive oil

FOR THE SPICY GRAVY

• 2 tbsp korma curry paste
• 1 small onion , finely chopped
• 2 red peppers , finely chopped
• 500g carton tomato passata
• 50g red lentils

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Super healthy

Can be frozen

Ingredients

• 2 medium slices white bread
• 450g salmon fillets , cut into rough chucks
• 1 egg white
• 1 tbsp olive oil

FOR THE SPICY GRAVY

• 2 tbsp korma curry paste
• 1 small onion , finely chopped
• 2 red peppers , finely chopped
• 500g carton tomato passata
• 50g red lentils

Per serving

384 kcalories, protein 30g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 3g, salt 1.28 g

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