Makes enough for four.
300g white fish fillet
300g raw prawns
1/2 tsp Bicarbonate of soda
1egg
50g butter
1 clove garlic
1 large shallot
Pinch salt
Almond flour and sesene seeds for rolling
Beef tallow for deep frying.
Finely slice the shallot and soften it, with the minced garlic and a pinch of salt in the butter. Allow to cool for a few minutes once cooked.
Beat the egg and stir in the butter and shallot mixture.
Put the fish and prawns into a food processor and blend to a sticky pulp.
Add the bicarbonate to the egg and mix well then stir in the fish mixture.
With wet hands, form meatball sized balls and then roll them in the almond and sesame seed mixture. Pop them in the fridge for half an hour to firm them up.
Heat your tallow and deep fry them in batches.
Serve with tartar sauce and a nice salad.
