Mix the ground fish with the onion, garlic, parsley, cilantro, egg, breadcrumbs, cumin, paprika, turmeric, salt and black pepper until evenly combined.
2
Chill the mixture 20 minutes.
Refrigerator
3
With wet hands, shape patties the size of a walnut, and press each one lightly into a round.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
To assemble
4
Heat the pan over medium-high heat and drizzle the olive oil over it.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5
Fry the meatballs about 3–4 minutes per side, until they brown.
Stove
💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
6
Serve with spicy tomato sauce and bread.
311calories
30 gprotein
8 gcarbs
17 gfat
● protein 40%● carbs 10%● fat 50%
Per serving (222 g), of 4 servings
For the Meatball mix · To assemble ·
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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