Fish fofos

Ingredients

• 1 600g — Haddock
• 1 300g — Potatoes
• 1 chopped — Green Chilli
• 3 tbs — Coriander
• 1 tsp — Cumin Seeds
• 0.5 tsp — Pepper
• 3 cloves — Garlic
• 2 pieces — Ginger
• 2 tbs — Flour
• 3 pcs — Eggs
• 1 75g — Breadcrumbs
• 1 For frying — Vegetable Oil

Steps

1. STEP 1
2. Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.
3. STEP 2
4. Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.
5. STEP 3
6. Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.
7. STEP 4
8. For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.

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