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Crispy Fish Balls with Easy Tartare Sauce by The Hedge Combers


Crispy Fish Balls

4 tablespoons oil for frying

250g floury potato, cooked, mashed and cooled, OR 200g leftover cold mash potato

145g tin tuna or salmon, drained

1/2 beaten egg

Salt & pepper

2 tablespoon fresh parsley, finely chopped

A little flour for coating


Easy Tartare Sauce

1 heaped tablespoon Heinz [Seriously] Good Mayonnaise

3 cornichons, chopped

2 tablespoons capers, chopped

1 teaspoon chives, chopped

  • Serves: 2-4
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes


Crispy Fish Balls


1. Heat the oil in a frying pan over a medium hot heat.

2. Mix together the other ingredients and form tablespoon amounts into balls. If the mixture feels too wet add a little flour and mix through, if it feels too dry to hold together add a little more of the egg.

3. Roll each ball in a little more flour and pop in the hot pan.

4. Don't touch them for a couple of minutes - the more you move them, the more likely they are to fall apart! When the underneath is golden move around until all sides are golden brown.



Easy Tartare Sauce


5. Mix together all the tartare sauce ingredients in a small bowl and serve alongside the fish balls.