Maria’s Fish Albondigas with Devilled Tomato Sauce

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.