Fish fofos
Ingredients
Haddock - 600gPotatoes - 300gGreen Chilli - 1 choppedCoriander - 3 tbsCumin Seeds - 1 tsp Pepper - 1/2 tspGarlic - 3 clovesGinger - 2 pieces Flour - 2 tbsEggs - 3Breadcrumbs - 75gVegetable Oil - For frying
Instructions
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.