Salmon and Mozzarella Potato Bonbons

Salmon and Mozzarella Potato Bonbons
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
2

Method

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.

Ingredients

120g potatoes, such as Rooster, 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