Pink fishballs in spicy lentil gravy

If your kids have a thing about ‘fishy’ food, try calling salmon ‘pink fish’ and try out these delicious fish balls

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 384
  • fat 18g
  • saturates 3g
  • carbs 27g
  • sugars 10.4g
  • fibre 3g
  • protein 30g
  • salt 1.28g


  • 2 medium slices white bread
  • 450g salmon fillets, cut into rough chucks
  • 1 egg white
  • 1 tbsp olive oil
  • 2 tbsp korma curry paste
  • 1 small onion, finely chopped
  • 2 red peppers, finely chopped
  • 500g carton tomato passata
  • 50g red lentils


  1. In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.

  2. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.

  3. Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.

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