Wet the bread in water for 10 minutes. Mince it and put in a very large bowl.

Mince onions and parsley and add it to the big bowl with a little bit of salted warm water (in order to make the mix soft enough), add the crushed garlic.

Drain the fish. Drain thoroughly the mix of onions-parsley and mint and mix them with bread and fish. Add the egg yolks and start working the paste when you have 8 eggs. If the paste is too compact, add more eggs, otherwise, stop then (this is probably when I feel like adding 1-2 eggs too many, so watch out!)

Mix the whites and add the tomatoes puree as well as 1/2 cup of lukewarm water. Form small round balls and deep-fry them in oil. Drain them in a colander and then in paper towels.

Poster's Notes: That's where I usually stop because I like to serve them as appetizers, BUT in fact, you are supposed to cook them in a sauce: In 2 cups of boiling water, you add the tomatoes, paprika, 2 garlic cloves crushed with a little bit of salt. As soon as water boils, put the fish balls and as soon as the water boils again, cover the pan and cook on low temperature.

Posted by Daphne Romy