Tasty Tuesday Fiskibollur - Icelandic Fish Balls

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories and can be used in place of milk.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier, gluten-free option.

Chop half of a yellow onion into large pieces and add to food processor.

Add 12 ounces of white fish (cod) to the food processor with the onion.

Process until the mixture is finely chopped, then process a bit more to ensure it's fine enough.

Add 1 egg to the mixture in the food processor.

Pour in a little bit of milk, starting with 1/4 cup but not using it all to avoid making the mixture too wet.

Season with about half a teaspoon of salt and a quarter teaspoon of fresh ground pepper.

Add 3 tablespoons of flour, starting with 2 tablespoons, to help bind the mixture.

Scrape down the sides of the food processor to incorporate all ingredients evenly.

Check the consistency of the mixture; if it feels wet, add more flour until it can be formed into balls.

Form the mixture into balls and place them in the refrigerator for about 1 hour to firm up.

After refrigerating, heat about 2 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium heat.

Fry the fish balls in the pan for about 1.5 minutes on each side until golden brown, cooking for a total of about 4 minutes.

Plate the fish balls and serve with Icelandic potato salad and tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens