On 19th August 2015, This was Dinner…
As good as these were they took a while. I’d walked the doggy first too so it was already a late start. It was gone 9.30pm when we had these, whilst watching GBBO. How cool was that lion?
- Peel and chop some potatoes
- Grate some cheddar
- Finely slice some spring onions
- Chop some parsley, separating stalks & leaves
- Get a bay leaf, peppercorns, a small piece of smoked haddock, a small piece of hake, flour, egg, polenta, oil & seasoning ready
Put the potatoes in a pan along with the peppercorns, bay leaf, parsley stalks and salt. Top up with cold water and cover. Bring to the boil and cook the potatoes until tender, around 15 minutes.
Keep the water, transferring the potatoes to a colander to steam. Pop the fishes into the water and poach until it flakes (around 5 minutes). Remove and set aside.
Mash the potatoes, adding some pepper and a little more salt. Add the cheese half of the fish and mash well. Throw in the rest of the fish and the spring onions and stir through. Form the mixture into balls. Mine were just a bit bigger than golf balls.
Roll them in flour, dip them in egg then roll in polenta. Chill for at least 20 minutes but an hour would be better.
Heat about 1cm of oil in a large frying pan and then cook for a few minutes on ‘each’ side.
The BBC Good Food recipe that inspired them is here. I made the watercress sauce to go with it but didn’t like it at all so haven’t posted the details. They were good with Sriracha though.