Fancy Fish Balls
Makes 10 servings
You can refrigerate these fish balls for 3 days or freeze them for 2 months.
9-ounce can dark tuna in oil, drained
2 ounces cooked herring, skin removed
6 baby carrots, boiled until tender and then mashed
1 egg, beaten
3 tablespoons grated Parmesan cheese
2 tablespoons tomato paste
2 teaspoons brewer's yeast
1/4 teaspoon catnip
2 tablespoons plain dry bread crumbs
2 tablespoons rolled oats
2 tablespoons plain wheat germ
1. Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray.
2. In a mixing bowl,
combine the tuna, herring, carrots, egg, Parmesan cheese, tomato paste, brewer's
catnip and mix well.
3. In another bowl, mix together the bread crumbs, rolled oats, and wheat germ.
4. Form the fish mixture into 1-inch balls, and then roll them in the bread crumb mixture until coated well.
5. Place the balls 1
inch apart on the cookie sheet and bake for 15 to 20 minutes or until golden
brown and firm.
A toothpick inserted into the balls should come out clean.
6. Let cool on wire racks and serve.
Brewer's yeast is an excellent source of essential fatty acids and B-complex
vitamins for a glossy coat and a stable nervous system.