Take the freshly roasted potatoes and scoop the inside into a mouli, or mash into a smooth puree. Put the potato puree into a large pot and cook for a couple of minutes. Add olive oil and 2-3 garlic cloves, fold the potato and cook off the edge to the garlic before setting aside.
In a medium sized pan add cream and thyme. Coat the snapper in salt and cut into three pieces, and then poach the snapper for 5 minutes until soft.
Scoop the potato puree into a fresh mixing bowl, add the poached snapper and basil leaves (cut into long strips). With a spatula, fold in the snapper, potato and basil, adding a splash of lemon along the way. Once folded in, put the mixture into a piping bag.
Squeeze the mixture into balls and coat into flour, then dip into an egg wash before coating in panko. Roll into a firm ball and put back in the egg wash and coat one more time in the panko. Deep fry in oil at 180 degrees until golden brown.
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