Name: Fish fofos
Total time: 50 min
Yield: 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; 2 red onions, thinly sliced; a small handful coriander leaves, finely chopped; 1 lemon, juiced

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.