📝 Ingredients
- 600g skinless haddock or cod fillet
- 300g boiled potatoes coarsely grated
- 1 green bird’s-eye chilli finely chopped
- finely chopped to make 3 tbsp coriander leaves
- 1 tsp cumin seeds coarsely ground
- 1⁄2 tsp black peppercorns coarsely ground
- 3 cloves garlic finely chopped
- 2 thumb-sized pieces ginger finely chopped
- 2 tbsp rice flour
- 3 eggs
- 75g dried breadcrumbs
- for frying vegetable oil
- to serve mango chutney
- 2 red onions thinly sliced
- a small handful coriander leaves finely chopped
- 1 lemon juiced
👨🍳 Instructions
- 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.
- 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.
- 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.
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.