Fish fofos

Instructions

1- STEP 1 Put the fish into a lidded pan and pour over enough water to cover.

2- Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on.

3- Drain and flake the fish.

4- STEP 2 Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl.

5- Season, add the rice flour, mix well and break in 1 egg.

6- Stir the mixture and divide into 15, then form into small logs.

7- Break the remaining eggs into a bowl and whisk lightly.

8- Put the breadcrumbs into another bowl.

9- Dip each fofo in the beaten egg followed by the breadcrumb mixture.

10- Chill for 20 minutes.

11- STEP 3 Heat 1cm of oil in a large frying pan over a medium heat.

12- Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over.

13- Drain on kitchen paper and repeat with the remaining fofos.

14- STEP 4 For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt.

15- Serve with the fofos and mango chutney.