02-10-2004, 07:20 PM
[font "verdana, arial, helvetica"][size 2]Serves 4
INGREDIENTS:
1/2 lb. potatoes, peeled, diced and boiled
1/2 lb. cooked barracuda, skinned, deboned and chopped
1 cup Asiago cheese, grated
1 tbsp. butter, melted
1 tsp. parsley
1 onion, diced
2 cloves garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 cup breadcrumbs
salad to serve
buttered rolls to serve
METHOD:
Preheat grill to hot and put oven rack in top middle of oven. Meanwhile, heat butter. Add onion and garlic. Fry gently until starting to go golden. Add parsley and cook until dark green, about 4 minutes. Stir occasionally.
Using a food processor, puree potatoes, half the barracuda meat, Asiago cheese, onion mixture (including butter) , salt, black pepper and 1 egg in a bowl. Fold in remaining barracuda meat for texture.
Divide mixture into 24 portions. Dust hand with flour and make each portion into a ball. Dust each portion with flour and brush with remaining egg. Dip each one in breadcrumbs and put on a non-stick pan. Grill for 5 minutes each side until golden. Serve hot with a salad and buttered rolls to serve as a great accompaniment to meat and poultry for a tasty dinner.[/size][/font]
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INGREDIENTS:
1/2 lb. potatoes, peeled, diced and boiled
1/2 lb. cooked barracuda, skinned, deboned and chopped
1 cup Asiago cheese, grated
1 tbsp. butter, melted
1 tsp. parsley
1 onion, diced
2 cloves garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 cup breadcrumbs
salad to serve
buttered rolls to serve
METHOD:
Preheat grill to hot and put oven rack in top middle of oven. Meanwhile, heat butter. Add onion and garlic. Fry gently until starting to go golden. Add parsley and cook until dark green, about 4 minutes. Stir occasionally.
Using a food processor, puree potatoes, half the barracuda meat, Asiago cheese, onion mixture (including butter) , salt, black pepper and 1 egg in a bowl. Fold in remaining barracuda meat for texture.
Divide mixture into 24 portions. Dust hand with flour and make each portion into a ball. Dust each portion with flour and brush with remaining egg. Dip each one in breadcrumbs and put on a non-stick pan. Grill for 5 minutes each side until golden. Serve hot with a salad and buttered rolls to serve as a great accompaniment to meat and poultry for a tasty dinner.[/size][/font]
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