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.
  
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First published in the JC September 09 2022