Make both or just one of the dips — they are equally delicious. If you need to get ahead, you can freeze the fish balls for 3 months or refrigerate for 2 days. Reheat them in an oven at 160°C for 10-15 minutes.
Method: Finely chop the leek and parsley and place in a large bowl with the minced fish, spices and beaten eggs. Mix to combine. Add 1 – 2 tsp of harissa - taste the harissa to check the level of heat first as they can vary – and 4 tbs matzah meal.
If the mixture seems very wet add 1 - 2 more tbsp. Mix well until blended. Shape the mixture into balls and place on a tray or flat plate.
Warm a frying pan over a medium heat and add 2 tbsp sunflower oil. When the oil is hot, shallow fry the fish balls for approximately 3 – 4 minutes on each side until the fish balls turn golden brown. Remove from the pan with a slotted spoon onto a tray or plate lined with kitchen paper towel to absorb the oil.
Serve immediately or cool and refrigerate or freeze until need then reheat them as above. For the apple and date tahina: mix the date syrup and apple sauce with one pot of tahina, For the beetroot/pomegranate tahina: blitz the second pot of tahina with the pomegranate molasses and the cooked beetroots until smooth. Serve the fish balls with one or both sauces.
Any leftover sauce is delicious with crudités or drizzled over simply grilled fish or meat. Instagram: Fabienne_Viner_Luzzat o First published in the JC September 09 2022.
