Fish balls with dill yoghurt dip

Name: fish balls with dill yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 600 g white fish fillet eg pollock, cod or catfish; 2 shallots shredded; 3 tablespoons flour; 2 tablespoons oil; 5 tablespoons mayonnaise; 5 tablespoons mild yogurt; 3 cloves garlic pressed out; 1 bag fresh dill (15 g), chopped finely; 1 pot gherkin slices leaked out

A tasty recipe. The side dish contains the following ingredients: fish, white fish fillet (eg coalfish, cod or seawolf), shallots (chopped), flour, oil, mayonnaise, mild yogurt, garlic (squeezed), fresh dill ((15 g), finely chopped) and gherkin slices (drained).

Ingredients

Kitchen Stuff

food processor
satay sticks

Directions

Fry fish fillet with shallots and flour in a food processor. Add salt and pepper to taste. Turn about 32 balls of fish mixture (as big as walnut). Heat oil in frying pan with non-stick coating, fish balls in 5 min. Brown and cooked through. Remove from the pan and allow to cool on kitchen paper. If required, store in a refrigerator. In a bowl, mix mayonnaise, yogurt, garlic and dill. Dip to taste with salt and pepper.
Place slices of gherkin corrugated on satéprikkers. Poke fishball at the bottom. Place skewers on a scale. Cool fish balls at room temperature with dipping sauce.