Fish fofos
| Ingredient | Measure |
|---|
| Haddock | 600g |
| Potatoes | 300g |
| Green Chilli | 1 chopped |
| Coriander | 3 tbs |
| Cumin Seeds | 1 tsp |
| Pepper | 1/2 tsp |
| Garlic | 3 cloves |
| Ginger | 2 pieces |
| Flour | 2 tbs |
| Eggs | 3 |
| Breadcrumbs | 75g |
| Vegetable Oil | For frying |
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.