World 25 min

Fish fofos

Name: Fish fofos
Total time: 25 min
Yield: 2 servings
Cuisine: World
Ingredients: 600g Haddock; 300g Potatoes; 1 chopped Green Chilli; 3 tbs Coriander; 1 tsp Cumin Seeds; 1/2 tsp Pepper; 3 cloves Garlic; 2 pieces Ginger; 2 tbs Flour; 3 Eggs; 75g Breadcrumbs; For frying Vegetable Oil

seafoodhealthy

Ingredientsfor 2

450

Cal

40g

Protein

50g

Carbs

20g

Fat

1600g Haddock
2300g Potatoes
31 chopped Green Chilli
43 tbs Coriander
51 tsp Cumin Seeds
61/2 tsp Pepper
73 cloves Garlic
82 pieces Ginger
92 tbs Flour
103 Eggs
1175g Breadcrumbs
12For frying Vegetable Oil

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Instructions

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.
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.
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.
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.