Almond Haddock Balls Recipe

Serves/Makes: 4


  • 8 ounces (227 g) smoked haddock fillets, skinned
  • 8 ounces (227 g) cod fillets, skinned
  • 1 onion, finely minced
  • 1/2 green peppper, finely minced
  • 2 1/2 ounces (70 g) breadcrumbs
  • Salt and pepper, to taste
  • 1 teaspoon (5 mL) paprika
  • 1 teaspoon (5 mL) chopped chives
  • 2 beaten eggs
  • 2 tablespoons (30 mL) all-purpose flour
  • 4 ounces (l13 g) blanched almonds, chopped and lightly toasted
How to cook Almond Haddock Balls:
  • In a bowl, microwave together minced onion and green pepper, for 4 to 5 minutes on 'MAXIMUM', stirring once.
  • Cut cod and smoked haddock fillets into pieces arrange onto a plate.
  • Cover and microwave fish for 5 minutes on 'MAXIMUM'.
  • Crumble fish, removing bones.
  • Mix in breadcrumbs, salt and pepper, paprika, chopped chives and beaten eggs.
  • Mix in flour.
  • Shape mixture into 24 (1-inch / 2.5-cm) patties.
  • Coat patties with chopped almonds freeze.
To Serve
  • Thaw and reheat fish patties, moving patties a few times, until hot, approximately 16 minutes all together.
  • Leave to rest for 1 to 2 minutes.
  • Meanwhile, reheat sauce for 1 to 2 minutes, at 'MAXIMUM'.

Sauce Recipe

Sauce Ingredients:
  • 3 teaspoons (15 mL) cornstarch
  • 2 tablespoons (30 mL) tomato paste
  • 1 1/4 cups (310 mL) tomato juice
  • 3/4 cup (190 mL) chicken broth
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 tablespoon (15 mL) Worcestershire sauce
How to cook Sauce:
  • Mix together all sauce ingredients.
  • Microwave, covered, for 5 minutes on 'MAXIMUM', strring after after 2 minutes and then every 30 seconds.
  • Throw away bay leaf.


Oven: 700 watts
Waiting time: 1 or 2 minutes
Thawing and reheating time: 16 minutes

This recipe for Almond Haddock Balls serves/makes: 4

The Almond Haddock Balls recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Microwave (more Microwave recipes)

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