Spínat-fiskibollur

Spinach fishballs

Ingredients for approx. 12 balls

500 g white fish
300 g milk
4 Tbsp potato flour
1 tsp coarse sea salt
1/2 tsp freshly ground pepper

300 g spinach

3 - 4 Tbsp margarine


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Place the fish in a blender with the milk, potato flour, sea salt and pepper and puree thoroughly until smooth and uniform.

Wash and clean the spinach and chop it carefully.

Add the chopped spinach to the fish batter and form balls out of the batter with your hand, then carefully flatten the balls a little.

Melt the margarine in a large pan.

Fry the fish balls in batches in the pan for a few minutes on both sides.

Then put the fish balls in an ovenproof dish and bake in the preheated oven for about 10 minutes.

Traditionally in Iceland, these fish balls are eaten warm with boiled potatoes and vegetables as the main course. But they are also very good cold with a dip like here with Skyrnaise !

[Translated from here.]