Fishy meatballs

Ingredients for 4 servings:

• 450 g fish fingers
• 50 ml milk
• 2 spring onions
• 1 bell pepper(s), red
• 1 egg(s)
• e.g. breadcrumbs
• n. B. Pfeffer
• n. B. Salt
• e.g. oil for the pan

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fish fingers with a twist

Thaw the fish fingers and cut into small cubes. Wash the spring onions and bell peppers and chop them finely. Place everything in a blender and puree (very finely or slightly chunky, depending on your preference). Add the milk and egg and puree. Finally, add the breadcrumbs and mix again briefly. Season with salt and pepper to taste. Form the mixture into about 8 meatballs, flatten them, and let them rest on a plate for about 10 minutes. In the meantime, heat oil in a pan. Add the meatballs and fry on both sides over high heat, then sizzle in the covered pan for about 8 minutes over medium heat. This goes well with potato salad, for example. Note: You can of course also use other fish fillets, such as Alaska pollock, cod, redfish, etc. It also tastes good with parsley.