Otherby TheMealDBFish fofosServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+600g Haddock300g Potatoes1 chopped Green Chilli3 tbs Coriander1 tsp Cumin Seeds1/2 tsp Pepper3 cloves Garlic2 pieces Ginger2 tbs Flour3 Eggs75g BreadcrumbsFor frying Vegetable OilStepsStep-by-step0 of 5 done1Put 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.2Put 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.3Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.4Heat 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.5For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.Source: TheMealDB
