Anchovy Meatballs Recipe
Can fish season come and be without anchovies? Black Sea means anchovies, and if you are one of those who consider the fish season not opened unless you see anchovies on the stalls, you are not alone.
There is so much that can be made from anchovy, the love of the Black Sea. There is even a dessert of anchovy, which is perhaps one of the fish with the most variety, from fried to steamed, from bread to pilaf. What about anchovy patties? No, of course there is.
We cannot waste even a single particle of the anchovy fish, the silver-coloured precious fish of the sea. If you want, you can buy fresh anchovies and make delicious anchovy meatballs, or you can use the leftover anchovies from the night before by making meatballs like this. Moreover, since there is no need to remove the bones, it is a perfect taste for little gourmets. Come on then, if the corn flour, onion, egg and anchovy are ready, let the show begin.
Anchovy meatballs are coming, bon appetit.
- 500 grams of anchovy
- 1 onion _
- 1 egg _
- 1 handful of finely chopped parsley
- 3 cups corn flour
- 1 teaspoon of salt
- 1 teaspoon black pepper
To fry:
- 3/4 cup sunflower oil
How to Make Anchovy Meatballs Recipe?
- Clean the anchovies, remove their bones and wash them with plenty of water.
- Finely chop the de-boned anchovies and place them in a deep bowl. Grate the onion on top, add the other ingredients and knead well.
- Tear off pieces from the mixture you prepared and shape them with your hands.
- In a frying pan, fry the meatballs in plenty of sunflower oil until they are nicely browned on both sides.
- Serve hot.