Salmon and Mozzarella Potato Bonbons

Salmon and Mozzarella Potato Bonbons Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
2
Per Serving %RI
Energy (KJ) 1320 15%
Energy (Kcal) 316 15%
Fat 15.0g 21%
Saturated Fat 4.5g 22%
Total Sugars 6.4g 7%
Salt 1.3g 21%

Method

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.

Ingredients

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

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

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