Fish balls, a second course very easy to prepare, with healthy and simple ingredients. Try it!
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200 g of hake popla

2 potatoes

2 spoons of capers

40 g of olives

100 g of tuna in oil

1 garlic clove

2 eggs

extra virgin olive oil

30 g of parmesan cheese

2 anchovy fillets in oil

1 bunch of parsley


salt and pepper

Boil the hake meat, drain it and mash it with a fork. Boil the potatoes, peel and sieve them. Collect the urea in a bowl and add the hake pulp. Mix the chopped parsley, capers (desalinated) and olives (pitted). Add the parmesan cheese. Amalgamate the mixture. Add the tuna previously blended with the eggs, garlic, anchovies, salt and pepper. Stir carefully, adding a few tablespoons of breadcrumbs to give consistency to the mixture.
Shape into small balls, compact them well with hands a little greased with oil, so as to give consistency, then pass them in the breadcrumbs turning them carefully.

Place the meatballs thus obtained on a previously oiled baking sheet, or on baking paper, and bake them in the oven.

The oven must be preheated.

Leave the meatballs in the oven for at least 30 minutes at 180 degrees (the time depends on the size of the meatballs, adjust accordingly).

Serve them hot!