Fish balls of hake and tuna with a side of millet porridge with kale
Ingredients
Dumplings
700 g hake
160 g Tuna chunks in vegetable oil 20 g Fish stock1 l water
50 g lemon
3 g Garlic granules90 g Bread crumbs Žito
160 g egg
50 ml olive oil
80 g sir gauda or trappist
5 g Vegetable Natural MediterraneanTo taste salt
Attachment
160 g Golden Field Corn Porridge
500 g kale
10 g Vegeta Natur garlic pasta 5 g Vegetable Natural Mediterranean100 ml olive oil
To taste salt
Sauce
30 g Yogurt dressing for salad220 ml milk
100 g mayonnaise
30 g Cucumbers Optional Garlic granules Optional Ground black pepperPreparation steps
Weight for 4 portions – 850 g meatballs (17 pieces of 50 g each), 1 kg of side dish, 350 ml of sauce
Cook the hake in water to which you have added fish stock and half a sliced lemon. Once cooked, remove the bones from the hake and chop it into small pieces.
In a deep bowl, place the hake, tuna, garlic granules, breadcrumbs, eggs, Vegeta Natur Mediterranean, olive oil, and grated cheese. If needed, add a little more salt and mix everything well.
From the prepared mixture, shape balls weighing 50 g, lightly sprinkle with breadcrumbs, and fry in heated oil or bake in the oven at 180 ℃ until golden yellow.
Umak
Mix the yogurt dressing with milk and let it sit for about 5 minutes to thicken.
Then add mayonnaise, garlic granules, and finely grated pickles. If necessary, add a little more salt, pepper, and parsley.
Attachment
Cook the millet in salted water for about 15 minutes.
Cut the cabbage into strips, cook in salted water, and drain.
Add kale to the heated olive oil along with a little water in which the kale was cooked, garlic, and heat. Then add the cooked millet and season with salt, pepper, and Vegeta Natur Mediterranean.
Tip
You can prepare dumplings with other types of fish that have fewer bones.