Fish balls

Fish balls

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Fillet of fish, carrot, shallot and parsley ... delicious crunchy balls to eat from 2 years.


  • For 2 servings:
  • 120 g chopped fish fillets
  • 1 half-carrot
  • 1 C. ground coffee of chopped parsley
  • 1 shallot
  • 1 egg
  • 1 knob of butter
  • 1 C. thin soup of flour
  • 3 to 4 tbsp. oil soup
  • salt.


Beat the egg in omelette. Grate the carrot. Chop the shallot and melt in the pan in the butter. When it is transparent, add the carrot and cook for 1 minute while turning. Pour into a bowl with the fish, parsley, half the flour and the egg, salt and mix. Form 6 to 8 meatballs, roll them into the remaining flour, then fry in hot oil for 10 minutes, turning often. Drain them on paper towels. Serve.