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Thursday, 26 January 2017

Potato And Salmon Balls With Mozzarella...

Fancy trying out these Potato and Salmon balls with Mozzarella?

Serves 2

Makes 6 balls

Prep time: 15 minutes
Cook time : 15 Minutes

  • 120g Maris piper/Rooster, peeled and cubed
  • 1 tin of pink salmon, drained
  • zest of ½ lemon
  • 30g mozzarella cheese, cut into 6 cubes
  • 1 egg beaten
  • 20g plain flour
  • 20g polenta

For the sauce:
  • 1 small onion, finely chopped
  • 2 large, very ripe tomatoes (not beef toms)
  • 2 cloves garlic
  • 4 basil leaves
  • 1tbsp olive oil

How to do it:
  1. Cook the potatoes in salted boiling water for 7-8 minutes until tender. Drain, mash and cool.
  2. In a mixing bowl add the cooled potato, drained tinned salmon, lemon zest and a little seasoning. Divided the mixture into 6 balls. Place a ball in the palm of your hands and push a piece of the mozzarella into the centre, then form back into a ball.
  3. Toss the ball in the flour, followed by the egg and then into the polenta. Repeat the process so you have a double layer on each ball.
  4. Cook the balls in a pre-heated oven, 190*c / gas 4 for about 12-15 minutes
  5. To make the sauce fry the onion and garlic over a low-ish heat in the the olive oil until soft. Add the copped tomatoes and bring to the boil. Tear in the basil. If you want a smooth sauce you can blend it or you can leave it as it coarse.
  6. Serve with fresh crisp salad.

Recipe c/o Love Potatoes. ‘Potatoes: more than a bit on the side’ campaign.


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