Frances Atkins' ping-pong balls with chive yogurt recipe

8 ratings Rate
  • Serves 4
  • 20mins to prepare, 25mins to cook plus cooling time
  • 914 calories / serving
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(h)ping pong balls Great British Chef TESCO

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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  • Ingredients

  • For the ping-pong balls

  • 500g (16oz) haddock fillet
  • 240ml (8fl oz) whole milk
  • 1 large potato, large dice
  • 1 shallot, finely sliced
  • 50g (2oz) ginger, minced
  • 1 green chilli, small, fine dice
  • 1tsp cardamom seeds, ground
  • 1tsp fresh tarragon, chopped
  • 2tbsp flour
  • 1 egg, beaten
  • 100g (3½oz) sesame seeds
  • 200ml (7fl oz) vegetable oil, to shallow fry
  • 1 pinch salt
  • 1 pinch pepper
  • For the chive yogurt

  • 300g (10oz) low fat natural yogurt
  • 1tsp chopped chives
  • 1tsp chopped parsley
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  • Energy 3796kj 914kcal 46%
  • Fat 69.8g 100%
  • Saturates 10.7g 54%
  • Sugars 7.1g 8%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 27.3g Protein 41.9g Fibre 4.6g

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