Ingredients
- skinless haddock or cod fillet 600g
- boiled potatoes 300g, coarsely grated
- green bird’s-eye chilli 1, finely chopped
- coriander leaves finely chopped to make 3 tbsp
- cumin seeds 1 tsp, coarsely ground
- black peppercorns 1⁄2 tsp, coarsely ground
- garlic 3 cloves, finely chopped
- ginger 2 thumb-sized pieces, finely chopped
- rice flour 2 tbsp
- eggs 3
- dried breadcrumbs 75g
- vegetable oil for frying
- mango chutney to serve
ONION SALAD
- red onions 2, thinly sliced
- coriander leaves a small handful, finely chopped
- lemon 1, juiced
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 124
- Fat 4.8g
- Saturates 0.6g
- Carbs 10.1g
- Sugars 1.4g
- Fibre 0.9g
- Protein 9.7g
- Salt 0.2g
