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Method

  • Potatoesboiled and mashed 600 g
  • Haddock 650 g
  • Spring onions 70 g
  • Plain flour 150 g
  • Egg 4 eggs beaten 200 g
  • White breadcrumbs 150 g
  • Coriander 20 g
  1. Advanced preparation

    • Preheat oven to 180ºC (375ºF)/gas 5.
    • Warm the serving plates.
    • Prepare the ingredients as above.
  2. Method

    • In a bowl mix together the mashed potatoes, cooked haddock, spring onions and 125ml of the KNORR Blue Dragon Thai Red Curry Sauce.
    • Divide the mix into 30 even portions, and form into patties.
    • Coat each one in flour, egg and then breadcrumbs.
    • Place onto an oven proof tray and bake in the oven until golden and thoroughly cooked.
    • Heat the remaining KNORR Blue Dragon Thai Green Sauce and then keep warm.
    • Serve the fish cakes centre of plate with a little sauce drizzled around.
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