Ingredients
450 g potatoes, diced
225 g smoked fish fillets, skinned
40 g butter
2 eggs beaten
1 tsp chopped fresh dill
½ tsp cayenne pepper
SIDS SALT & PEPPER to taste
rice bran oil to fry
SIDS LOW SUGAR RASPBERRY VINAIGRETTE
Directions
Cook the potatoes in boiling water until tender. Drain, add the butter and mash well. Season with SIDS SALT & PEPPER.
Poach or microwave the fish, drain and mash with a fork. Stir into the potato mixture. When the mixture has cooled a little add the eggs, dill and cayenne pepper then combine well.
In a large pot or deep fat fryer, heat the oil. Carefully drop spoonfuls of the mixture into the oil and cook for three or four minutes until golden brown. Drain on a paper towel.
Serve with SIDS LOW SUGAR RASPBERRY VINAIGRETTE.
