Ingredients
Method:
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Smoked haddock 300 g
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Flat leaf Parsley 5 g
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Chives 5 g
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Potatoes 900 g
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Butter 25 g
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Lemon 1 pc
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Egg 3 pc
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Panko Breadcrumbs 100 g
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Plain flour 50 g
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Seasoning (salt+pepper) 5 g
Preparation
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Method:
- Steam the Smoked Haddock for 5 minutes in combi oven and leave to cool. Remove skin, any bones and flake.
- Wash and peel the potatoes. Cut into even quarters and boil for 20 minutes till tender. Drain well and mash. Add butter and seasoning to taste. leave to cool.
- Combine mash with Haddock, KNORR Professional Patak's Korma Concentrated Sauce and chopped herbs.
- Roll mixture into 60g balls. Dust balls in flour, dip in egg and then seasoned panko breadcrumbs. Chill for 20 minutes.
- Combine HELLMANN’S Real Mayonnaise and lemon juice. Deep fry the Smoked Haddock balls in batches until golden and cooked through. Drain.
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Serve:
- Serve with lemon mayonnaise and side salad or vegetables.
