Fish fofos
Crispy haddock croquettes made with potatoes and herbs, fried until golden and served with an onion salad and mango chutney.
Pasos
- 1
Poach haddock in a lidded pan with just enough water to cover for 10 minutes, then drain and flake.
- 2
In a large bowl, combine haddock, potatoes, green chilli, coriander, cumin seeds, pepper, garlic and ginger. Season, add flour, mix well, and fold in 1 egg. Shape the mixture into 15 logs. Beat the remaining eggs in a bowl and place breadcrumbs in another. Dip each log in the beaten eggs, then in breadcrumbs. Chill for 20 minutes.
- 3
Heat about 1 cm of oil in a large frying pan over medium heat. Fry the logs in batches for 2 minutes on each side until golden. Drain on kitchen paper and repeat with the remaining logs.
- 4
For the onion salad, mix together onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
