Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fish fofos
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 15
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
ONION SALAD
- 2 red onions, thinly sliced
- a small handful coriander leaves, finely chopped
- 1 lemon, juiced
Method
- 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.
