Smoked haddock fish balls recipe
information
Calories per serving 195.
ingredients
350 g (12 oz) skinless, smoked haddock
4 tablespoons skimmed milk
450 g (1 lb) cooked potatoes, mashed with no fat
2 teaspoons Wholegrain mustard
15 g packet of low fat ready salted crisps, crushed
low fat cooking spray
salt and freshly ground black pepper
4 tablespoons skimmed milk
450 g (1 lb) cooked potatoes, mashed with no fat
2 teaspoons Wholegrain mustard
15 g packet of low fat ready salted crisps, crushed
low fat cooking spray
salt and freshly ground black pepper
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Place the fish in a large saucepan with the milk and 4 tablespoons of water and bring to the boil. Cover and simmer for 5 minutes until the fish flakes easily. Drain, reserving the liquid, and carefully flake the fish.
3. Place the mashed potatoes in a large mixing bowl. Add the flaked fish, 3 tablespoons of the reserved cooking liquid, mustard and seasoning. Mix it all together thoroughly and then shape the mixture into eight small balls with your hands.
4. Line a baking tray with non stick baking parchment. Roll the balls in the crushed crisps and arrange them on the baking tray. Spray them with low fat cooking spray and bake in the oven for 15 minutes. Serve hot.
2. Place the fish in a large saucepan with the milk and 4 tablespoons of water and bring to the boil. Cover and simmer for 5 minutes until the fish flakes easily. Drain, reserving the liquid, and carefully flake the fish.
3. Place the mashed potatoes in a large mixing bowl. Add the flaked fish, 3 tablespoons of the reserved cooking liquid, mustard and seasoning. Mix it all together thoroughly and then shape the mixture into eight small balls with your hands.
4. Line a baking tray with non stick baking parchment. Roll the balls in the crushed crisps and arrange them on the baking tray. Spray them with low fat cooking spray and bake in the oven for 15 minutes. Serve hot.
serving amount
serves 4
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