Plaice balls: the recipe for a simple and appetizing dish

Plaice balls are a very tasty and very versatile appetizer. Quick and simple, they can be also prepared in advance and are perfect for beginners in the kitchen. With a delicate and light flavor, plaice fillets, one of the most popular fish for adults and children, are mixed with eggs and potato flakes, packed in the shape of balls and then fried in boiling oil. Enjoyed in all their simplicity, with a few drops of lemon juice, or accompanied by a fresh yogurt sauce, these balls give a whole new flavor to any summer lunch or dinner.

How to prepare plaice balls

With a knife finely chop the plaice fillets until you obtain a very fine tartare (1).

In a bowl, combine the plaice, potato flakes, the thinly sliced spring onion ​​(2), chopped mint, egg and a pinch of salt and mix thoroughly until the mixture is firm and homogeneous.

With the mixture obtained, form small balls the size of a walnut (3).

Beat the egg with the milk in a deep plate and pass the balls in the mixture obtained (4).

Drain the balls and then pass them evenly in the breadcrumbs (5).

Heat abundant oil in a pan, then arrange the balls (6) and fry them until golden brown.

Meanwhile, prepare the sauce by mixing the yogurt with the mustard, lemon juice and a pinch of salt (7).

Once golden brown, drain the balls and let them dry on absorbent kitchen paper. Transfer them to a serving dish and garnish with a few drops of sauce and cherry tomatoes. Serve hot accompanying them with the remaining sauce placed in a separate bowl (8).

Preservation

To savor all their goodness, the advice is to fry the balls and enjoy them very hot as soon as they are made. In the event that there is something left, they can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special hermetically sealed container.