Fish Balls

Any cooked fish can be used for these miniature fish balls but they are especially good with smoked haddock.

• 12oz cooked, flaked fish which has both bone and skin removed

• 2oz onion, lightly fried but not browned

• 1 beaten egg

• 2 tablespoons flour

• 2 tablespoons vegetable oil to fry

• Salt and pepper to taste

Method

• Mash the freshly cooked potato with the butter.

• Add the flaked fish to the potato.

• Add the cooked onion.

• Season with salt and pepper to taste.

• Form into small walnut size balls.

• Coat with the flour and leave in refrigerator for half and hour to firm,

• Fry in hot fat until golden brown.

• Drain on kitchen paper.

• Serve with melted butter or your own preference for a cream sauce.





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