Ginger salmon meatballs

Name: Ginger salmon meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Salmon fillet (without skin); 25 g Ginger Tuber; 1 Onion; 3 TSP + 2 tablespoons oil; 1 kg floury potatoes; 7-10 Tbsp grated peel of 1/2 lemon; 7-10 Tbsp Salt; 300 g frozen peas; 7-10 Tbsp Frying oil; 7-10 Tbsp Dill

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Salmon fillet (without skin)
25 g Ginger Tuber
1 Onion
3 TSP + 2 tablespoons oil
1 kg floury potatoes
7-10 Tbsp grated peel of 1/2 lemon
7-10 Tbsp Salt
300 g frozen peas
7-10 Tbsp Frying oil
7-10 Tbsp Dill

Directions

1
Wash the fish, dab dry and cut into fine pieces. Peel and grate the ginger. Peel and finely dice the onion. Heat 1 teaspoon of oil in a frying pan and lightly fry the onion. Peel and wash the potatoes, cut them into thick chips and grate them dry in a tea towel
2
Mix lemon zest, fish, ginger, 2 teaspoons of oil and onion and season with salt. Form 8 meatballs. Heat 2 tablespoons of oil in a frying pan, fry the meatballs for 4-5 minutes at medium heat, turning once
3
Heat frying oil to approx. 150 °C. Fry the French fries in this oil in portions for approx. 4 minutes. Bring a pot of salted water to the boil, add peas and cook for approx. 3 minutes. Remove the peas and drain well. Remove the meatballs from the pan. Take the chips out of the oil, drain well and season with salt. Arrange chips, fish and peas. Garnish with dill