You are probably more accustomed to meat balls, but varying the meats you use in your balls can be a culinary aenture. Try fish, for instance.
250g Nile perch
1 tomato (small)
1 green pepper
1 teaspoon curry powder
frac12 teaspoon masala
1 tablespoon flour
Cooking oil for deep frying
Wash fish and cook in own water over low heat when covered.
Grate onion and green pepper. Chop the tomato.
Mash the fish first add the vegetables, flour and seasoning.
Knead with hands until well mixed. If too sticky add a little more flour.
Roll into small balls, about 1 dessert spoon.
Roll in egg and deep fry in hot oil for a few minutes.
Serve hot with vegetables.
Recipes from Jojo’s Cookery and Training Centre
Source : The Observer