Maria’s Fish Albondigas with Devilled Tomato Sauce

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

There are always little bits of leftover cooked fish about so we often have these ‘albondigas’ which are like very light fish cakes. They can be made a crisp golden outside and should be very soft and almost melt in the mouth inside. They are a good lunch or supper dish with a salad. The first part of the preparation must be done at least two hours beforehand. The tomato sauce is cold and can be made in advance.