• 4 Roast Potatoes

  • 5 Cloves Garlic

  • 175g Snapper

  • 125ml Cream

  • Salt

  • 10 Basil Leaves

  • Splash Of Lemon

  • Flour

  • 3 Eggs

  • Panko


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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