Fiskibollur með kóriander og chili

Fish balls with coriander and chili

The first chili peppers in our garden are now ripe and need to be harvested. So I went looking for an Icelandic recipe that uses chili peppers - and came across these fish balls, which are actually very classic Icelandic, but have a slightly Asian touch with fresh coriander and chili.


Ingredients for approx. 16 fish balls

1 kg cod fillet
1 red onion
1 red chili pepper
1 handful of coriander
2 eggs
3 Tbsp flour
1/2 tsp coarse sea salt
1 pinch of ground pepper

2 - 3 Tbsp butter


Preparation

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

Wash the fish fillet, pat dry and cut into medium-sized pieces.

Peel the onion and cut it into coarse pieces.

Also cut the chili pepper into small pieces.

Then put all the ingredients for the fish cakes in a food processor or blender and puree thoroughly.

Heat the butter in a large pan.

Use a tablespoon to “cut” the dough in portions and, using moistened hands, shape each dough into a meatball.

Then briefly fry the fish balls on all sides.

Then place the fried fish balls in a suitable mold and bake in a preheated oven at 350 °F (180 °C) for about 15 minutes.

Then serve the fish balls with fresh salad and side dishes to taste.

[Translated from here.]