Fish fofos

Ingredients

• Haddock600g
• Potatoes300g
• Green Chilli1 chopped
• Coriander3 tbs
• Cumin Seeds1 tsp
• Pepper1/2 tsp
• Garlic3 cloves
• Ginger2 pieces
• Flour2 tbs
• Eggs3
• Breadcrumbs75g
• Vegetable OilFor frying

Instructions

1. 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.

2. 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.

3. 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.

4. 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.