Ingredients
150 ml (¼ pint) soured cream
30 ml (2tbsp) horseradish sauce
225 g (8 oz) cod fillet, skinned and chopped
225 g (8 oz) closed cup mushrooms, chopped
45 ml (3 tbsp) chopped parsley
75 g (3 oz) wholemeal breadcrumbs
60 ml (4 tbsp) chopped hazelnuts
1 egg, beaten
Oil for deep frying
Coriander for the garnish
Method
Blend the soured cream and horseradish sauce together, then chill.
Put the cod and mushrooms in a food processor and blend until fairly smooth.
Add the parsley and seasoning. Shape into 24 balls, then chill for at least 1 hour.
Mix the breadcrumbs and hazelnuts together.
Dip the balls into the egg, then coat in the breadcrumbs mixture.
Chill until ready to fry in hot oil until golden brown.
Drain, then serve hot with the horseradish sauce.
Garnish with coriander.