|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
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."