4 Serves
115 Mins
Using a chefs knife and cutting board, finely mince the white fish fillets. Combine the fish with curry powder, salt, and black pepper in a mixing bowl, then shape the mixture into uniform balls.
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KenyanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
255 mg / 1,250 mgPotassium
457 mg / 4,700 mgSodium
344 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Preheat your oven to 200°C. Arrange the fish balls on a baking sheet lined with parchment paper.
Bake the fish balls for 12 to 15 minutes until they are golden and cooked through. Serve immediately with fresh lemon wedges.
14
g52
g8
g
British
Scottish