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Cod and prawn Middle Eastern fish balls with hummus and yoghurt sauce, recipe by Nicola Harper

Updated: Mar 22, 2022

For more of Nicola's recipes go to

Sauce ingredients

2 TBS Greek yoghurt

200 ml vegetable stock

150g hummus of your choice, homemade or shop brought

1 TBS 10 mix Spice (hararat) spice (GP Spices)

Fish balls ingredients

250g cod loin, skinless and boneless

175g cooked king prawns , chopped

175g mashed potato (3 potatoes)

Small bunch chives , snipped.

Zest of 1 lemon

1 egg - beaten

50g panko breadcrumbs

2 TBS 10 mix Spice (hararat) spice (GP Spices)

Additional bits



Basil leaves


Stem broccoli

Spoon natural yoghurt

Pinch of sumac


1. Heat the oven to 220C/200C. In a small saucepan cover the cod with milk and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the cut up prawns, add most of the chives, lemon zest and some seasoning and Hararat spice

2.Peel and boil potatoes in salty water - boiled until soft and then mash - leave to cool before adding to the fish mix.

3.Once cooled Shape into 8 even-size mini balls and chill for 10 mins.

4.Dip each fish ball in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish balls. Brush each ball with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through.

5.While the fish balls are in the oven, it's time to make your sauce. Add the yoghurt, spice and hummus into a pan and then add your 200ml of vegetable stock, heat this on a low heat.

6.Heat up another saucepan and cook your stem broccoli for 2-3 mins if you still want that crunch

7.When the fish balls are nice and crispy, it's time to plate up. Start with the sauce, then place the fish balls onto the plate, sprinkle pomegranates, dill, stem broccoli, basil leaves, sliced carrots (I kept this raw), natural yoghurt and sprinkle Sumac on top.

This creative dish was bought to you Chef Nicola Harper, for more of her recipes follow her by clicking on this link

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