Smoked Haddock Balls
The Smoked Haddock and spice from the KNORR Professional Korma concentrated sauce gives great flavour layers to this snack for your residents.
Fish/Seafood
Autumn
Winter
Summer
Spring
Ingredients
Smoked Haddock Balls
−
+
£11.25
Method:
Smoked haddock
/g
300.0 g
0%
Knorr Professional Patak's Korma Concentrated Sauce 1.1L
/ml
40.0 ml
0%
0
May Contain Peanuts
May contain tree nuts
Flat leaf Parsley
/g
5.0 g
0%
Chives
/g
5.0 g
0%
Potatoes
/g
900.0 g
0%
Butter
/g
25.0 g
0%
Lemon
/pc
1.0 pc
0%
Egg
/pc
3.0 pc
0%
Panko Breadcrumbs
/g
100.0 g
0%
Plain flour
/g
50.0 g
0%
Seasoning (salt+pepper)
/g
5.0 g
0%
/
Method:
-
Smoked haddock 300.0 g
-
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
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.
