Fish Fofos

Ingredients

• 600 ghaddock, or other white fish, for poaching
• 300 gpotatoes, cooked and mashed
• 1green chilli, chopped
• 3 tbspcoriander, chopped
• 1 tspcumin seeds
• 1/2 tspblack pepper
• 3 clovegarlic
• 2fresh ginger, small pieces, finely grated
• 2 tbsprice flour, instructions specify rice flour
• 3eggs, 1 into the mix, 2 beaten for coating
• 75 gbreadcrumbs, for coating
• vegetable oil, enough for 1cm depth in the frying pan
• red onion, for the onion salad
• lemon, juice for the onion salad
• mango chutney, to serve

Method

1. 1

   Put the fish in a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over low heat with the lid on. Drain and flake the fish.

2. 2

   Put the flaked fish, mashed potato, green chilli, coriander, cumin seeds, black pepper, garlic and ginger in a large bowl. Season, add the rice flour and mix well. Break in 1 egg and stir to combine.

3. 3

   Divide the mixture into 15 and shape into small logs. Beat the remaining 2 eggs in a bowl. Put the breadcrumbs in another. Dip each fofo in beaten egg then coat in breadcrumbs. Chill for 20 minutes.

4. 4

   Heat about 1cm of oil in a large frying pan over medium heat. Fry the fofos in batches for 2 minutes on each side until evenly golden brown. Drain on kitchen paper.

5. 5

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