Name: Salmon meatballs in spicy lentil gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 medium slices white bread; 450g salmon fillet 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

2 medium slices white bread
450g salmon fillet
cut into rough chucks
1 egg white
1 tbsp olive oil

For the spicy gravy

2 tbsp korma curry paste
1 small onion
finely chopped
2 red peppers
finely chopped
500g carton tomato passata
50g red lentils

Method

step 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.
step 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.
step 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.