Recipe
for :
  One
of the UK's favourite chefs, Brian
Turner, has smashed his way into the supermarket
to show the many tempting ways to use convenience potato
products and devised the ultimate recipe plan for the
British Potato Council - 'Seven Ways with Potatoes for
Seven Days'.
This
is one of the recipes he has created for the British
Potato Council.
 A
well-known TV chef, Brian Turner's early mentor was
the late food writer and broadcaster Michael Smith.
He has worked at many prestigious restaurants, including
Simpson's-in-the-Strand and Claridge's.
As
well as regular TV appearances on Ready Steady Cook
and Food and Drink, Brian was also resident chef
for many years on Granada's This Morning, eventually
having his own series Out to Lunch and Anything
You Can Cook.
Ingredients
225g
/ 8oz chilled pre-prepared mashed potato
15g / 1/2 oz butter
1/2 onion, finely chopped
1/4 tsp curry powder
225g / 8oz cooked smoked haddock
2 hard boiled eggs, chopped
1 tsp chopped parsley
2 eggs, beaten
25g / 1 oz flour
75g / 3 oz fresh white breadcrumbs
1 tbp oil
Salt & pepper
Method
- Make
the mash as per instructions
- Melt
the butter in a pan, add onions and cook over a medium
heat until soft but not coloured.
- Add
the curry powder, stir and cook gently for 1 minute
- Add
flaked smoked haddock, free of skin and bone. Stir
and cook, do not break up too much
- Take
off heat and cool, add to mashed potato and chopped
hard boiled eggs and mix
- Drip
beaten egg into fish cake mixture, add parsley and
season to taste, mix well
- Divide
mixture into 8 even sized pieces. Mould into balls
- Pass
through seasoned flour, egg and breadcrumbs. Flatten
and shape using a palette knife
Serves
4
Preparation Time: 10 mins
Cooking Time: 10 min
Brian
Turner
For
recipes and more information about potatoes, log on
to www.potato.org.uk
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