Fish fofos

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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

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.

Source

https://www.olivemagazine.com/recipes/fish-and-seafood/fish-fofos/

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