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Fishballs with cream of pumpkin

A great way to get children to eat fish

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Fishballs with cream of pumpkin

At a glance

Serves:
4
Difficulty:
Easy
 

Nutrition

Energy:
363 Kcal
Proteins:
18 gr.
Carbohydrates:
10,3 gr.
Lipids:
24,3 gr.
 

Ingredients

    • 300 gr. hake
    • 1 carrot, grated
    • 1 tablespoon flour
    • 1 tablespoon oregano
    • 1 Egg
    • 8 tablespoons olive oil
    • 400 g pumpkin
    • 2 large onions
    • 1 knob of butter
    • Cinnamon
    • Nutmeg
    • Salt
    • Pepper

Method

For the fishballs:

  1. Crumble and cook the hake for 2 minutes in a pan with 1 tablespoon olive oil (the fish has to be slightly raw). Reserve.
  2. In a bowl mix the fish, grated carrot, 1 tablespoon of olive oil, 1 tablespoon flour, 1 tablespoon of oregano, a pinch of salt and pepper. Knead into a dough to make the fishnballs (If the dough is too liquid add a little more flour).     
  3. Form small balls and set aside.     
  4. Beat Egg, dip the fishballs in it and fry them with 4 tablespoons of olive oil.

For the cream of pumpkin:

  1. Peel the pumpkin and onion and dice (about 1 cm).
  2. In a skillet, brown the vegetables with 2 tablespoons olive oil.
  3. Add water to cover the vegetables and simmer until the pumpkin  is tender.
  4. Once cooked, puree the vegetables in a blender and add the knob of butter, some salt, pepper, cinnamon and nutmeg.
  5. Serve warm with the fishballs.

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