Thai meatballs of hake - Zuzana Grnja
Thai hake meatballs – lean meatballs for every occasion!
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Thai meatballs of hake - Zuzana Grnja
- 500 g of hake
- 1 clove of garlic
- 300 g of potatoes
- 1 hot fresh pepper
- a little fresh parsley leaf
- 1 egg yolk
- 2 tablespoons of soy sauce
- a little ground ginger
- Peel the potatoes, cut them into cubes and boil them in salted water. Drain and leave to cool.
- Boil the fish in a little salted water, then remove the bones while it is still warm. Grind in a multi-practice, add finely chopped garlic, paprika, parsley leaves, egg yolks, soy sauce, season with ginger and mix well.
- Mash the potatoes until they become puree and mix with the fish mixture. Then mix well into a compact mass.
- If the mass is not compact enough, pour a little of the liquid in which the potatoes were cooked.
- Form meatballs from the mass and bake on the grill or grill. Serve with boiled rice with soy sauce.
