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  1. Method

    • Poach cod until cooked then cool, remove skin and any bones. Flake.
    • Heat the water, when boiling turn off heat, add KNORR Superior Instant Mashed Potato and whisk until thick and smooth. Cool to room temperature.
    • Combine mash with cod and herbs. Roll mixture into 60g balls. Dust balls in flour, dip in egg and then breadcrumbs. Chill for 20 minutes.
    • Combine HELLMANN’S Real Mayonnaise and lemon juice. Deep fry smoked cod balls in batches until golden and cooked through. Drain.
  2. Serving suggestion

    • Serve with lemon mayonnaise, lemon wedges and salad or steamed vegetables.