STILL NEW YORK-HUNGRY

9. Lemony Salmon-Pumpkin Balls (Hi-Carb/–Protein/-Fat!)

You must know that I write a shopping list for weekly grocery shopping day for a reason, but every time I'm inexplicably hungry when I go. Maybe because I plan cooking yummy things that week. Thank God, I've trained the muscle to go for healthy extras – nuts, mushrooms, more vegs – for when that eye hunger strikes.

That doesn't keep me from reaching for the new recipe collection by the German Food mag "Meine Familie & Ich" (My family & I), every few weeks, though. It's little, 5 x 8 in books, about 1/5 in thick. They don't take up much space (the problem!) but feature very creative & yummy stuff (have about 3 dozen).

So in the newest one, the Sauce & Dip edition, I found this one. Actually, it was the reason I bought it as I opened it randomly at exactly this recipe... and got hungry.

Also, it's something my Novel Series' heroine Laura would cook as it's easy + quick to make, healthy, and you can make them ahead – vital when you're a busy gal (or guy, like hero Vince, a police detective).

Also, I loved the combination fish-pumpkin-cranberry–curry at first sight.

Don't pull a face! It's savory, healthy and yummy! And going perfectly well with the sour, lemony sauce. And sating – you're full & satisfied afterwards.

I could hook you? That's nice.

Let's quickly head to the kitchen and kill the rest of the South Tirolean wine while we're at it. It doesn't get better by standing around in the fridge.




Serves: 12 balls about 2 in in size.

Prep Time: about 2 hrs So sorry but the steamed fish + pumpkin must've cooled off completely before continuing to process them... which took about 1 hr in my case.

Degree of Difficulty: Easy




WE NEED


For the Balls


250 gr / 8.8 oz. pumpkin 9.3 oz. And I used Hokkaido, but you can take whatever you want, I suppose.
300 gr / 10.6 oz. salmon Rather 11.7 oz. And I used frozen pollock filets, therefore no real exact dosage possible here.
1 tbsp dried cranberries Heaped tbsp
30 gr / 1.1 oz. oats 0.2 oz. plus, for better thickening.
2 Eggs
1/2 tsp powdered curry

1/2 tsp finely grated lemon zest Best from an organic lemon, otherwise: wash – and scrub it under hot water to get rid of pesticides

Salt
Pepper
Breadcrumbs Optional, for (further) thickening



For the Lemon Sauce

6 tbsp OR 90 gr / 3.2 oz. mayonnaise Here again the local one with Dijon mustard
6 tbsp full-fat yoghurt I used Greek Yoghurt
1 Lemon Juice & remaining zest from
Salt
Pepper
powdered Curry




WE DO

0. The night before – if you use frozen fish – transfer the fish into the fridge and let it thaw overnight. Since the coldest part of my fridge has 0°C/32°F, that took about 12-16 hrs.


1. Chop the pumpkin – 1/2 in, so it cooks faster – and finely chop the cranberries. Zest the lemon and press out the juice.


2. Fill some water into a steamer – or "make" your impro one by hanging a matching sieve into a normal pot, cover with a matching lid – and steam the pumpkin for about 10 minutes and the fish for 6-10 minutes.



I steamed them together. Pumpkin was still a bit too al dente but I put it through the food processor and in a jiffy... As mentioned above: let cool completely. Time to do before ignored chores around the house.


3. While you wait, whisk together all ingredients for the sauce, and season with salt, pepper + curry powder.


4. Preheat the oven to 200 / 180°C – 390 / 350°F top-/bottom – fan and line a baking tray with baking paper.


5. Pick the fish apart with a fork and combine it with pumpkin, cranberries, oats + eggs. If the mix is yet too soggy to shape, add some breadcrumbs for thickening. Season the mix with salt, pepper, curry + lemon zest.


6. Shape the mix into 5 cm / 2 in-sized balls, line them up on the baking tray and bake them for 15-20 minutes OR until they're golden-brown – which can take longer / shorter as every oven different


7. Serve in the sauce.



Guten Hunger!