Fish Fofos

Ingredients

• 1 1/3 lbhaddock, or other white fish, for poaching
• 10 1/2 ozpotatoes, cooked and mashed
• 1green chili, chopped
• 3 tbspcilantro, chopped
• 1 tspcumin seeds
• 1/2 tspblack pepper
• 3 clovesgarlic
• 1 tbspfresh ginger, finely grated
• 2 tbsprice flour
• 3eggs, 1 into the mix, 2 beaten for coating
• 3/4 cupbreadcrumbs, for coating
• 1 cupvegetable oil, for shallow frying, about 1 cm (½ inch) deep
• 1red onion, small, thinly sliced, for the onion salad
• 1lemon, juiced, for the onion salad
• 1/4 cupmango chutney, to serve
• salt, to taste

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 chili, cilantro, 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 the oil, about 1 cm (½ inch) deep, in a large skillet over medium heat. Fry the fofos in batches for 2 minutes on each side until evenly golden brown. Drain on paper towels.

5. 5

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

Nutrition per serving