Cheesy Fish Balls Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare Fish and Potatoes

   Cook the 300 g fish until it flakes easily, and the 300 g potatoes until they're tender when pierced with a fork. You can either boil or steam them. Once cooked, drain both thoroughly.

   15 min
2. 02

   Mash and Combine

   Flake the cooked fish, making sure to check carefully for any stray bones. Mash the cooked potatoes until they're completely smooth, without any lumps.

   In a large bowl, combine the flaked fish and mashed potatoes, then add the 1 egg and 2 tbsp semolina. Mix everything thoroughly until it forms a cohesive, uniform mixture.

   10 min
3. 03

   Incorporate Cheese

   Stir the 100 g cheese into the fish and potato mixture. Add the 'substitute the cheese' as well, ensuring it's evenly distributed throughout.

   5 min
4. 04

   Form the Balls

   Divide the mixture into 24 equal portions. Roll each portion into a compact ball, about 3-4 cm in diameter, making sure they hold their shape well.

   5 min
5. 05

   Fry the Fish Balls

   Heat 1 serving sunflower oil in a large frying pan over medium-high heat. Fry the fish balls in batches for about 3-4 minutes per side, turning them occasionally, until they're golden brown and crisp all over.

   Once fried, remove them from the pan and let them drain on paper towels before serving.

   10 min