Salmon meatballs in spicy lentil gravy

Name: Salmon meatballs in spicy lentil gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 medium slices white bread; 450g salmon fillet cut into rough chucks; 1 egg white; 1 tbsp olive oil; 2 tbsp korma curry paste; 1 small onion finely chopped; 2 red peppers finely chopped; 500g carton tomato passata; 50g red lentils

Lesley Waters

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.7 ratingsRate

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If your kids have a thing about 'fishy' food, try calling salmon 'pink fish' and try out these delicious salmon meatballs

Freezable (Can be frozen)

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 medium slices white bread
450g salmon fillet

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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Nutrition: per serving

kcal384
fat18g
saturates3g
carbs27g
sugars10.4g
fibre3g
protein30g
salt1.28g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2006

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A star rating of 5 out of 5.7 ratings

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