Potato Fish Balls With Spicy Peanut Sauce
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About Potato Fish Balls With Spicy Peanut Sauce
These Potato Fish Balls are a delightful fusion of tender basa fillet and creamy potatoes, blended with aromatic garlic, fresh coriander, and a kick of green chillies. The result is a soft, melt-in-your-mouth snack with a satisfyingly crunchy exterior that makes each bite irresistible.
What sets these starters apart is the use of homemade fresh breadcrumbs from whole wheat bread, adding both heartiness and a wholesome touch. Paired with a bold, spicy peanut sauce, these balls are perfect for impressing guests or enjoying as a delicious evening treat.
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Recipe Time & More
Ingredients
- 400 gm Basa Fillet (400 gm basa fillet)
- Potato (2 to 3)
- Garlic (5 to 6 chopped)
- leaves Coriander (Dhania, a clean bunch with stalk)
- Green Chilli (2)
- 1 tbsp Black Pepper (1 tbsp freshly crushed)
- 1 / Oregano Flakes (tbsp)
- 1 tbsp Basil (1 tbsp dried or fresh chopped)
- 1 tbsp Lemon Juice (1 tbsp, or vinegar or vinegar)
- 1.5 tsp Salt (or as per taste)
- Eggs (1)
- 1 cup bread crumbs
For Sauce
- 1 cup Peanuts (roasted and peeled)
- 1/2 cup Coriander (Dhania)
- Tomatoes (2)
- Cashews (4 to 5 cashewnuts)
- Green Chilli (2)
- Red Chillies (3 to 4 whole)
- 1 cup onion (1 cup)
- 8 cloves Garlic (7 to 8 cloves)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Boil potatoes and mash.
- Mix all the ingredients from 1 to 10 except egg and bread and grind in the mixer. Add egg and mix.
- Micro the breads in the microwave in full power for 4 minutes. Grind the breads to form fresh bread crumbs. Mix the fresh bread crumbs to the mixture. Wet your hand to form small balls.
- Heat 2 cups oil in the wok. Directly add the balls in hot oil till they are brown and crispy.
- Grind the ingredients of the sauce into a smooth paste.
- Add a tbsp of oil in the pan and add the paste and cover cook for few minutes. Add 1 cup water according to the consistency of sauce you like.
- cook and saute again for few minutes. Drizzle over the hot fish balls and serve
Recipe Notes
Additional Tips
- For a firmer texture and easier shaping, chill the potato-fish mixture in the refrigerator for at least 30 minutes before forming the balls; this also helps them hold their shape during frying.
- If you prefer a gluten-free option, substitute the whole wheat breadcrumbs with crushed rice flakes (poha) or gluten-free panko for a similar crunch.
- Enhance the spicy peanut sauce by stirring in a teaspoon of tamarind pulp or a splash of lime juice—this will add extra tanginess and balance the richness of the fish balls.
- To serve as a party appetizer, skewer each ball with a toothpick and drizzle a little peanut sauce on top, then garnish with finely chopped fresh coriander and a sprinkle of toasted sesame seeds for visual appeal and added flavor.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 328kcal | Carbohydrates: 18g | Protein: 12g | Fat: 26g | Polyunsaturated Fat: 7.8g | Monounsaturated Fat: 15.6g | Sodium: 1710mg | Fiber: 4g | Sugar: 5g
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Articles: 85 Comments
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I’m excited to try this recipe!
Such an enticing dish! Thanks for the recipe.
This looks incredible! Thank you.
This is so tempting! Can’t wait to cook it.
I will try the peanut sauce.