|Energy (KJ) 1320||15%|
|Energy (Kcal) 316||15%|
|Saturated Fat 4.5g||22%|
|Total Sugars 6.4g||7%|
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.
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
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
This campaign was originally produced in the framework of a programme co-financed by the European Union