Smoked Cod Balls

Smoked cod 300 g
Water 900 ml
Dill, chopped 5 g
Flat leaf parsley, chopped 5 g
Chives, chopped 5 g
Plain flour
Eggs, lightly beaten 3 x
Panko bread crumbs 100 g
Lemon juice 30 ml
COLMAN'S Dijon Mustard 2.35 kg/2.25 L jar 10 g

COLMAN'S Dijon Mustard 2.35 kg/2.25 L jar

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Oil, for deep frying
HELLMANN'S Real Mayonnaise 2.4 kg 250 g

HELLMANN'S Real Mayonnaise 2.4 kg

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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.
Serving suggestion
- Serve with lemon mayonnaise, lemon wedges and salad or steamed vegetables.

Cod, cured by smoking, gives great flavour to the dish. This recipe is quick to prepare thanks to KNORR Superior Instant Mashed Potato which saves precious prep time.