Fish fofos

INGREDIENTS

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

DIRECTIONS:

STEP 1



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.



STEP 2



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.



STEP 3



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.



STEP 4



For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.