Fish banatages

Method

● Boil the potatoes for 25 – 30 minutes until soft enough to purée. Mash them while they are hot and add the margarine. Stir well and season with salt and pepper. Leave to cool.

● Heat 2 tablespoons of sunflower oil in a pan over a high heat. Add the fish, onion and parsley and cook for about 5 minutes, until the fish is cooked. Add the spices and harissa, season and mix well.

● Form the banatages with your hands or with a sushi mat. If using the mat, first cover it with a medium freezer bag and seal it. This helps to stop the potato sticking. Spread the bottom two-thirds of the mat with potato purée (3mm thick); top with some fish, then chopped egg.

● Use the mat to roll the potato into a cylinder around the other ingredients. Cut the sausage into logs about 2cm wide. Form each one into an oval-shaped ball covering all the fish mixture with the potato - you will need a bit of extra mash for the sides.

● When you have rolled all the balls, beat the raw eggs in a bowl, dip each potato/fish ball in the egg and then in the matzah meal.

● Heat the oil to 180°C and deep fry the banatages in small batches for 2 – 3 minutes per side until golden on the outside. Drain them on a plate covered with kitchen towel to absorb the oil.

● Serve warm or at room temperature with the dipping sauce. You can reheat them in a 180°C oven for 15 minutes.

● To make the sauce mix the harissa, lemon juice and olive oil and stir in the parsley. Season with the salt to taste. Serve with the banatages.

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