You may also like
Categories:
gefilte fish Feta cheese garlic fresh thyme breadcrumbs cracked black pepper extra-virgin olive oil butter
Viewed: 48 - Published at: 4 years agoIngredients
- 1 (20 ounce) package gefilte fish, completely defrosted
- 1 (8 ounce) package feta cheese, crumbled into large pieces
- 1/3 cup frozen chopped spinach, thawed, squeezed dry, can use fresh
- 2 teaspoons garlic, minced
- 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme
- 2/3 cup breadcrumbs, divided
- 1/8 teaspoon cracked black pepper
- 3 teaspoons extra virgin olive oil, divided, can use a garlic infused oil
- 1 tablespoon butter or 1 tablespoon margarine, divided
Method
- In a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
- Spread the remaining breadcrumbs on a cookie sheet.
- For each bite, use 2 teaspoons of mixture. * You can use a meatballer if you have one to keep them uniform.
- With wet hands form into balls and roll in breadcrumbs to coat.
- Heat a large skillet with 1/2 of the butter and oil.
- In batches, begin to saute the balls on all sides, until golden brown.
- With a slotted spoon, transfer to paper towel lined plates.
- Continue, adding remaining butter and oil as needed until you have finished sauteing all the balls.
- Serve warm with a squeeze of lemon, place 3 fish bites on a bamboo skewer or serve with a toothpick in each.
