Hake Fish Filling for Meatballs 500g

This fish mix for meatballs is made with hake (South African water cod), onion, garlic, coriander, matzo flour, egg, salt, and pepper.

All you have to do is create the meatballs and cook them in the sauce you like. You can also fry.

Kashrut: Kosher Mehadrin Chief Rabbinate Hevel Modi’in.
 

Sauce recipe

4 to 6 fresh tomatoes, chopped

6 to 8 cloves garlic

6 coriander sprigs, coarsely chopped

1 teaspoon of mark-off (optional) or 1 pinch of sugar

1/4 teaspoon cumin (optional)

Salt

Pepper

2 tbsp sweet paprika

2 tbsp oil

For those who like spicy, whole green hot pepper

Water (1 cup).

2 carrots or chickpeas (optional)

In a saucepan, heat the oil, add the garlic cloves and carrots and sauté for 10 minutes, then add

The tomato and cook for another 10 minutes, then add all the ingredients with the water (except the coriander) and cook for 10 minutes.

Form the meatballs and place them in the sauce.

Cook at high temperatures until it starts to cook well then transfer to low heat and simmer for 20 minutes.

Your sauce should be a little thick.

5 minutes before the end, add the coriander.

Add water as needed.

You can accompany this dish with basmati rice.