A fun dish that will get the kids of all ages involved. The older kids can help with the shallow frying while the younger ones can help coat the haddock balls.
Bring to boil a pan of milk and then lower in the fish fillets. Lower the heat to a gentle simmer and cook for 3 minutes.
Remove from the heat and set aside to cool. Into a clean pan strain away the liquid and set aside the fish for later.
Over a medium heat, place the pan containing the milk and add the diced potato. Cook for 10-12 minutes or until soft. Remove from the heat and drain away the liquid.
Into a clean bowl, use a fork to flake the fish adding the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper. Stir together and shape into balls resembling a ping-pong size.
Into 3 separate bowls add flour, beaten egg and sesame seeds to coat the haddock balls. Dip the balls into the following order - flour, egg and sesame seeds and repeat this step until all the balls are done.
Bring a pan over a medium heat containing a little vegetable oil. Shallow-fry until the balls are golden. Remove from the pan and place onto kitchen paper to shake off excess oil.
Mix together the yogurt, chives and parsley into a bowl to serve alongside the ping-pong balls.
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