|Energy (KJ) 1320||15%|
|Energy (Kcal) 316||15%|
|Saturated Fat 4.5g||22%|
|Total Sugars 6.4g||7%|
Cook the potatoes in salted boiling water for 7-8 minutes until tender. Drain, mash and cool.
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.
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.
Cook the balls in a pre-heated oven, 190°C/Gas Mark 4 for about 12-15 minutes.
To make the sauce fry the onion and garlic over a low-ish heat in the olive oil until soft. Add the chopped 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.
Serve with fresh crisp salad.
120g Fluffy potatoes, such as Maris piper or King Edward, 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 (or any cornmeal)
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
This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
This campaign was originally produced in the framework of a programme co-financed by the European Union