Hoki Balls in Tomato Sauce

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Hoki Balls in Tomato Sauce

Nutritive Information

Per portion:

  • 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.

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