Grilled pollock and pepper meatballs

Ingredients for 4 servings:

• 500 g fish (pollock fillet)
• 6 tbsp breadcrumbs
• 2 spring onions
• 3 tsp herbal salt, approx.
• 2 tsp crab paste, if desired
• 1 red bell pepper(s)
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Low in calories, cooked quickly and odor-free under the oven grill

Dice the fish and place the cleaver in the bowl of the food processor. Then use the cleaver to process the fish into a not-too-fine mixture. Clean the spring onions and cut into small cubes. Clean and wash the peppers, remove the cores and also cut into small cubes. Replace the cleaver with the dough hook in the mixing bowl. Then add the egg, breadcrumbs, onion, peppers and salt, as well as the crab paste, and process into a mixture. Then, with wet hands, form 8 patties from the fish mixture, flatten slightly and place on oiled aluminum foil on the roasting pan. Grill on the top rack under the grill for 4 minutes on each side.