• 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


  • 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.



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