Fish fofos
Ingredients List
- 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
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.
