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



  1. 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.
  2. Serve:

    • Serve with lemon mayonnaise and side salad or vegetables.