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Mashed Potato

Filling

  • Unsalted Butter 50.0 g
  • White Wine 30.0 ml
  • Codfish Fillet 200.0 g
  • Leek, diced 60.0 g

Before Serving

  • Plain Flour 100.0 g
  • Egg Wash 200.0 ml
  • Breadcrumbs 100.0 g
  • Shiso Cress 50.0 g
  • Radish, sliced 50.0 g
  1. Mashed Potato

    • Heat up water, milk and salt in a pot.
    • Add in Knorr Potato Flakes and cook it at low heat.
    • Stir mixture till smooth.
    • Set aside for later use.
  2. Filling

    • Heat up sauté pan, melt butter, sweat leeks till soft, then add in cod fish and cook further.
    • Deglaze pan with white wine and mix in the mashed potato mixture. Allow it to cool.
  3. Before Serving

    • Portion mixture into 25gm balls and coat it with flour, egg wash and lastly, bread crumbs.
    • Deep fry at 180˚C till golden brown.
    • Garnish with shiso cress and sliced red radish before serving.