Smoked Haddock Balls

Name: Smoked Haddock Balls
Yield: 10
Ingredients: 300.0g Smoked haddock; 40.0ml Knorr Professional Patak's Korma Concentrated Sauce 1.1L; 5.0g Flat leaf Parsley; 5.0g Chives; 900.0g Potatoes; 25.0g Butter; 1.0pc Lemon; 3.0pc Egg; 100.0g Panko Breadcrumbs; 50.0g Plain flour; 5.0g Seasoning (salt+pepper); 200.0ml HELLMANN'S Real Mayonnaise 5L

The Smoked Haddock and spice from the KNORR Professional Korma concentrated sauce gives great flavour layers to this snack for your residents.

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Method:

Smoked haddock 300.0 g
Knorr Professional Patak's Korma Concentrated Sauce 1.1L 40.0 ml

Knorr Professional Patak's Korma Concentrated Sauce 1.1L

Product Specification
Flat leaf Parsley 5.0 g
Chives 5.0 g
Potatoes 900.0 g
Butter 25.0 g
Lemon 1.0 pc
Egg 3.0 pc
Panko Breadcrumbs 100.0 g
Plain flour 50.0 g
Seasoning (salt+pepper) 5.0 g
HELLMANN'S Real Mayonnaise 5L 200.0 ml
HELLMANN'S Real Mayonnaise 5L
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Product Specification

Spring

Fish/Seafood

Elderly care

Traditional British

Snacks

Summer

Autumn

Winter

The Smoked Haddock and spice from the KNORR Professional Korma concentrated sauce gives great flavour layers to this snack for your residents.

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Preparation

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.
Serve:
- Serve with lemon mayonnaise and side salad or vegetables.