Sweet Chilli Fish Balls

  • 45
  • 6
  • 19

Click on the image above for more info


  • 400g Lucky star Pilchards in Sweet Chilli sauce
  • 1/2 Cup Onion – finely chopped
  • 3 Tbsp. Ginger – finely chopped
  • 2 Tbsp. Garlic – finely chopped
  • Raisins
  • 7 Large, Boiled Potatoes – mashed
  • 1 Spring Onion – Chopped
  • 2Tsp Mixed herbs
  • 1 Tbsp. Lemon Juice
  • 1/4 Cup Fresh Coriander – chopped
  • 2 Cups vegetable Oil



  • 1 Cinnamon Stick
  • 1/4 Tsp Black Pepper Powder
  • 1 Tbsp. Garam Masala
  • Salt – to taste
  • 1/2 Tsp Turmeric Powder


For Dredging & Frying

  • 4 Eggs – whisked
  • 2 Cups Panko Bread crumbs – for coating
  • 1 Cup Flour – for dredging


  1. In a large pan, heat 5 tbsp oil and add cinnamon stick.
  2. Now, add the onions, ginger, garlic spring onion and sauté till golden (about 5 minutes).
  3. Add all the spices, raisins and cook for 5-10 minutes and add the sauce from the Pilchard can (sautéing every 2 minutes)
  4. Once the mix is evenly cooked, turn off the heat and add the lemon juice, pilchard & mashed potatoes, allow the mix to cool off.
  5. Once the mixture is cool to touch, divide the dough into 24 balls.
  6. Roll each ball into a circular shape.



In a medium bowl, whisk 4 eggs.

  1. Spread a cup of flour on a large plate.
  2. Spread the bread crumbs on a large plate.
  3. Now take one fish ball and dab both sides with flour (pat and remove any excess flour).
  4. Dip the floured fish ball into the egg mix (both sides evenly coated).
  5. Then quickly, dab the egg dipped fish ball into the breadcrumbs (both side).
  6. Keep the fish balls on a plate and complete this process for all the remaining fish balls.
  7. Once the fish balls are dredged and ready, keep them in fridge for 15-30 minutes (To help the mix stick evenly to the balls).



  1. Heat 2 cups of oil in a medium pan/pot.
  2. Remove the dredged fish balls from the fridge.
  3. Add 2-3 fish balls into hot oil and fry both sides for about 2-3 minutes or until golden brown (Fry over medium heat).
  4. Remove the fried fish balls to a kitchen towel to soak up all excess oil.
  5. Similarly, fry the rest of the croquettes.
  6. You can serve them as is or along with your favourite dip.




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