Ingredients
Method
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Smoked cod 300 g
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Water 900 ml
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Dill, chopped 5 g
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Flat leaf parsley, chopped 5 g
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Chives, chopped 5 g
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Plain flour
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Eggs, lightly beaten 3 x
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Bread crumbs, Panko 100 g
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Lemon juice 30 ml
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Dijon mustard 10 g
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Oil, for deep frying
Preparation
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Method
- Poach cod until cooked then cool, remove skin and any bones. Flake.
- Heat the water, when boiling turn off heat, add KNORR Superior Instant Mashed Potato and whisk until thick and smooth. Cool to room temperature.
- Combine mash with cod and herbs. Roll mixture into 60g balls. Dust balls in flour, dip in egg and then breadcrumbs. Chill for 20 minutes.
- Combine HELLMANN’S Real Mayonnaise and lemon juice.
- Deep fry smoked cod balls in batches until golden and cooked through. Drain.
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Serving suggestion
- Serve with lemon mayonnaise, lemon wedges and salad or steamed vegetables.
