Hoki Balls in Tomato Sauce
- Energy 138Kcals/580KJ
- Fat 1.38g
- Saturated fat 0.24g
- Cholesterol 51.75mg
- Fibre 1.89g
450g/1 lb hoki or other white fish fillets, skinned
60 ml/4 tbsp fresh wholemeal bread-crumbs
30 ml/2tbsp snipped chives or spring onion
400g/14 oz can chopped tomatoes
50g/2oz/ ¾ cup button mushrooms, sliced
salt and black pepper
- Cut the fish fillets into large chunks and place in a food processor. Add the wholemeal breadcrumbs, chives or spring onion. Season to taste with salt and pepper and process until the fish is finely chopped, but still has some texture left.
- Divide the fish mixture into about 16 even-sized pieces, then mould them into balls with your hands.
- Place the tomatoes and mushrooms in a wide saucepan and cook over a medium heat until boiling. Add the fish balls, cover and simmer for about 10 minutes, until cooked. Serve hot.