Smoked Fish and Sesame Balls with Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

If possible, buy undyed smoked fish for this as it has a more delicate flavour.


  • 250g (8oz) skinless smoked cod or haddock
  • 2 small egg whites (size 5)


Using a sharp knife, cut up the fish roughly, then place the pieces in a food processor with the egg whites. Whizz until the mixture turns to a pasty consistency. Spoon this mixture into a separate bowl and mix in the spring onions with the breadcrumbs and cheese. Stir the mixture together thoroughly with a wooden spoon and season with the chilli powder and a little salt. Using damp hands, roll