- 2 medium slices white bread
- 450g salmon fillet, cut into rough chucks
- 1 egg white
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the spicy gravy
- 2 tbsp korma curry paste
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 red peppers, finely chopped
- 500g carton tomato passata
- 50g red lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
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.
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.
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.