Albóndigas de pescado (Fish balls)

A recipe for fish balls from coastal Ecuador.

Ingredients

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• 1kg firm white fish, coarsely minced
• 2 chillies, finely chopped
• 2 onions, chopped
• 3 cloves garlic, crushed
• 60g breadcrumbs
• 250g sweet peppers, chopped
• Coriander, to taste, chopped
• 250g potatoes, peeled, cooked and mashed
• 2 free range eggs, beaten
• Seasoning
• Oil for frying

Method

1. Place all the ingredients in a bowl and mix well.
2. Form into balls the size of an egg.
3. Fry in hot oil, until golden brown.

Serving suggestions

Serve as a snack or first course with boiled cassava.

Variations

These could be shallow fried or deep fried until browned.

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